Creamy Garlic Chicken & Rice

4 chicken cutlets (or 2 breasts)
6 cloves garlic, finely minced
Salt & pepper
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
1/2 cup chicken stock
1 Tbsp flour
1/2 cup heavy cream
1/4 cup Parmesan cheese

Season chicken with salt and pepper. Heat butter & oil in pan on medium/medium-high heat. Cook chicken until evenly browned, about 5 minutes on each side.

Transfer chicken to a plate & start rice. (Chicken doesn't need to be cooked all the way through yet, you'll add it back in a minute).

Add garlic to pan; lower heat to medium-low and saute until soft; be careful not to burn. Add chicken stock and bring to a boil. Return chicken to pan and simmer about 30 minutes, turning half way through.

Remove chicken and cover with foil to keep warm.

Add flour to sauce, whisk until it's well incorporated. Add cream and boil about 3 minutes or until thickened.

To serve, plate rice, sprinkle with Parmesan cheese and sauce. Add chicken and top with additional sauce and cheese. Garnish with parsley and cayenne pepper, if desired.