Ingredients :

• Chicken breasts — Choose fillets of even thickness, otherwise the outside burns while the inside stays pink. If yours are thick and uneven, flatten them slightly between two sheets of parchment paper with the palm of your hand — 30 seconds of work, significantly better result.
• Parmesan — Pre-grated bagged parmesan doesn’t melt well. It forms clumps and leaves a floury texture in the sauce. Buy a piece and grate it yourself with the fine grater just before using. The difference is immediate and worth the extra 2 minutes.
• Crème fraîche / Heavy cream — Full fat, not light. The light version tends to split under heat and leaves an unappetizing grainy sauce. Liquid or thick, both work — choose according to what you have in the fridge.
• Garlic — Fresh, mandatory. Three cloves for four people is the base, but if you really love garlic, go up to four without hesitation. Chop it finely by hand — the garlic press releases too much water and changes the taste to something more aggressive.