Ingredients:

  • 1.5 lb chicken breasts, pounded to even 1-inch thickness
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Wet chicken won't brown, it just steams. Season with salt and pepper, then lightly dredge in flour.
  2. Heat olive oil in a 12 inch stainless steel or cast iron skillet over medium high heat until shimmering.
  3. Sear chicken for 5–7 minutes per side until a mahogany crust forms and internal temperature reaches 165°F (74°C).
  4. Remove chicken to a plate to rest. Note: This keeps the meat juicy.
  5. Reduce heat to medium. Add 1 tbsp of butter and minced garlic, sautéing for 30–60 seconds until fragrant.
  6. Pour in lemon juice and chicken broth. Use a whisk to scrape up the browned bits from the bottom of the pan.
  7. Simmer and reduce liquid by half until it looks slightly syrupy.
  8. Turn heat to low. Slowly whisk in the remaining 3 tbsp of cold butter, one tablespoon at a time.
  9. Stir in lemon zest and parsley.
  10. Return chicken and any rested juices to the pan, spooning the sauce over the top for 1 minute before serving.