Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into cutlets
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 cup all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 0.5 cup low-sodium chicken broth
  • 1 large lemon, zested and juiced
  • 2 tbsp unsalted butter, chilled and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts on a cutting board. Hold your hand flat on top and carefully slice them in half horizontally (butterfly style). Place the pieces between plastic wrap and pound them to a consistent 1/2-inch thickness.
  2. Season the chicken with salt and pepper, then lightly dredge in flour, shaking off any excess.
  3. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers. Lay the chicken into the pan, searing for 3-4 minutes on the first side until golden-brown crust forms. Remove chicken to a warm plate.
  4. Flip the chicken and sear for 2-3 minutes on the other side. Remove chicken to a warm plate.
  5. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice to deglaze the pan.
  6. Reduce the liquid by half, then whisk in the chilled cubed butter and lemon zest to create a stabilized emulsion. Stir in parsley and pour the sauce over the chicken cutlets.