Ingredients:

  • 680g chicken breasts, sliced into thin cutlets
  • 65g all-purpose flour
  • 30ml extra virgin olive oil
  • 5 cloves fresh garlic, minced
  • 120ml low-sodium chicken broth
  • 1 large lemon, juiced (approx. 45ml)
  • 1 large lemon, thinly sliced into rounds
  • 45g unsalted butter, cold and cubed
  • 15g fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Combine the 65g flour, 1 tsp oregano, salt, and pepper in a shallow bowl. Pat the 680g chicken cutlets completely dry with paper towels.
  2. Press each piece of chicken into the flour mixture, shaking off any excess. The coating should be light and translucent, not thick and cakey.
  3. Heat 30ml olive oil in your skillet over medium high heat. Cook the chicken for 3-4 minutes per side until golden and crackling. Remove chicken to a plate.
  4. Lower the heat to medium and add the 5 minced garlic cloves. Sauté for only 30-45 seconds until the kitchen smells like a trattoria. Don't let it brown too much.
  5. Pour in the 120ml chicken broth and 45ml lemon juice. Use a wooden spoon to scrape up all the brown bits from the bottom. This is where the flavor lives.
  6. Add the lemon slices and simmer for 2-3 minutes until the liquid reduces by half. The sauce will start to look slightly glossy.
  7. Turn the heat to low. Whisk in the 45g cold, cubed butter one piece at a time until the sauce becomes velvety and thick.
  8. Return the chicken to the pan along with the 15g parsley. Spoon the sauce over the meat and let it warm through for 1 minute. The aroma will be incredible.