thawed fillets on both sides with salt and pepper.
2. Cook fillets in heated oil in a large nonstick pan, 5 minutes each side or until internal temperature reaches 145. Remove from pan.
3. Remove excess oil from pan.
4. Add butter, garlic, white wine, chicken stock, heavy cream, salt, pepper and parmesan. Bring to a simmer for 5 minutes.
5. Place fillets in sauce pan and let steep in sauce for 2 minutes. Top with lemon and parsley.
6. Enjoy with your favorite sides!