Ingredients:

  • 1.5 lbs chicken breast, pounded to 1/2 inch thickness
  • 0.5 cup all-purpose flour
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 0.5 cup chicken stock
  • 0.25 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp fresh Italian parsley, chopped
  • 0.5 lemon, thinly sliced into rounds

Instructions:

  1. Pound the chicken breasts to an even 1/2-inch thickness. In a shallow bowl, whisk together flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess until only a fine veil remains.
  2. Heat olive oil and 1 tablespoon of butter in a 12-inch heavy skillet over medium-high heat. Once the butter foams, add chicken. Sear for 3–4 minutes per side until a deep mahogany crust forms. Remove chicken to a warm plate.
  3. Reduce heat to medium. Add sliced garlic to the skillet and cook for 30 seconds until fragrant. Pour in chicken stock and lemon juice, scraping the bottom of the pan to release the fond. Simmer until the liquid reduces by half.
  4. Turn heat to low. Whisk in the remaining 2 tablespoons of cold butter until the sauce is velvety and opaque. Stir in lemon zest and parsley. Return chicken to the pan briefly to coat, garnish with lemon rounds, and serve immediately.