End the short story naturally.
Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1 lemon, juiced
1 tablespoon olive oil
2 garlic cloves, minced
Salt and pepper
1/4 cup fresh parsley, chopped
How to Make It
Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper.
Cook chicken in the skillet for about 5-6 minutes per side until golden brown.
Remove chicken from the skillet and set aside.
Add minced garlic to the skillet and sauté for 1 minute.
Pour in heavy cream and lemon juice, stirring to combine.
Return chicken to the skillet, simmering for 5 minutes.
Sprinkle chopped parsley over the top.
Serve
Serve hot with a side of rice or crusty bread.
