Ingredients:

  • 1.5 lb boneless skinless chicken breasts or thighs, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. In a shallow bowl, whisk together the flour, salt, and pepper. Dredge each piece of chicken in the mixture, shaking off any excess.
  2. Heat olive oil and 1 tbsp of butter over medium-high heat in a large skillet. Add chicken in a single layer and cook for 3–5 minutes per side until mahogany-colored. Remove chicken to a plate and set aside.
  3. Lower heat to medium. Add the remaining butter and minced garlic, sautéing for 30 seconds until fragrant.
  4. Pour in the lemon juice and chicken broth, scraping the browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
  5. Return the chicken to the pan, spooning the sauce over the meat for 1 minute. Stir in the lemon zest and parsley just before serving.