By An Edible Mosaic
Sear the chicken. Cook the chicken cutlets until browned on the outside and fully cooked inside. This takes about 3 to 4 minutes on the first side and about 2 to 3 minutes on the second side.
Make the sauce. To the skillet that you seared the chicken in, add the garlic and cook 10 seconds, stirring constantly. Add everything else, let it come up to a boil, and then cook for 1 minute, stirring constantly.
Finishing touches. Add the chicken cutlets into the creamy sauce. Top with grated Parmesan cheese and fresh rosemary or basil if desired. Serve.