Chicken with Citrus Sauce

I like a recipe that looks elegant but still gives me time to do other things. This one shouldn't take more than 20-30 minutes to get on the table. I'm thinking some fresh bread is needed to sop up the sauce. Extra Parmesan on the side wouldn't hurt either!

Chicken with Citrus Sauce

4 boneless chicken breasts
4 tablespoons butter, divided
½ cup olive oil
3 cloves of garlic, peeled, smashed, and chopped
½ cup heavy cream
Juice and zest of one lemon
½ cup dry sherry
1 teaspoon granulated sugar
Fresh parley, chopped
1/4 cup Parmesan cheese, freshly grated
Freshly ground black pepper
1 pound cooked pasta like spaghetti, fettuccine, egg noodles, etc.

Heat olive oil and two tablespoons of butter in a large frying pan. Sear the chicken until it is browned on both sides and just done. Remove to a plate and keep warm.

In the same frying pan, saute the garlic until tender but not browned. Stir in the cream and remaining two tablespoons of butter. Bring it to a boil, turn down and add the lemon, lemon zest, sherry and sugar. Simmer until the sauce thickens. Stir in parsley. Place your hot, cooked pasta on a serving plate, arrange the chicken breasts and pour over the sauce. Sprinkle with the Parmesan cheese, a few grinds of black pepper, and serve.

Ideas . . .
Not enough sauce for you? I don't double the sherry but I do double the cream and add 1/2 cup chicken broth to the mix.