Ingredients:

  • 4 (6-oz) chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tbsp freshly cracked black pepper
  • 1 tsp kosher salt
  • 1 tbsp lemon zest
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, cold and cubed
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your 4 chicken breasts between plastic wrap and pound them to a 1/2 inch thickness.
  2. In a shallow bowl, whisk together 1/2 cup flour, 1 tbsp black pepper, 1 tsp salt, and 1 tbsp lemon zest.
  3. Press each breast firmly into the flour mixture until completely covered and dry to the touch.
  4. Add 2 tbsp olive oil to a large skillet over medium high heat until the oil shimmers and a pinch of flour sizzles.
  5. Place chicken in the pan and cook for 4 to 5 minutes until a deep golden brown crust forms.
  6. Turn the chicken over and cook for another 4 minutes until the internal temperature hits 165°F (74°C).
  7. Remove chicken to a plate; add 3 cloves minced garlic to the residual oil for 30 seconds until fragrant but not brown.
  8. Pour in 1/2 cup chicken broth and 2 tbsp lemon juice, scraping up the browned bits until the liquid reduces by half.
  9. Drop in 2 tbsp cold cubed butter and whisk constantly until the sauce looks velvety and thick.
  10. Return chicken to the pan to coat in sauce, then sprinkle with 1 tbsp parsley until vibrant and ready.