Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and sear for 3–4 minutes per side without moving them until mahogany-colored and they release easily from the pan. Remove chicken to a plate.
  4. Lower heat to medium. Add butter; once it foams, stir in the minced garlic and sauté for 30–60 seconds.
  5. Pour in the lemon juice and zest, scraping the bottom of the pan. Simmer for 1 minute until slightly thickened, then stir in the parsley.
  6. Return the chicken to the pan for 30 seconds to coat in the glaze.