Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds total / 680 grams)
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (15 grams)
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1/2 cup fresh lemon juice (120 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley, chopped (optional for garnish)
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Pound the chicken breasts to an even thickness for even cooking. Season both sides with salt and black pepper, then dust lightly with flour.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and sauté until golden brown, about 6-7 minutes per side, or until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside.
  3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any brown bits. Bring to a simmer and reduce by half, about 5 minutes.
  4. Stir in butter, lemon zest, and red pepper flakes (if using) until combined.
  5. Return the chicken to the skillet, coating it with the sauce. Cook for an additional 1-2 minutes to reheat chicken. Garnish with fresh parsley before serving.