Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/2-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 tablespoon all-purpose flour (7g), for dredging
  • 4 tablespoons unsalted butter (57g)
  • 6 cloves garlic, minced (approx. 2 tablespoons)
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) (60ml)
  • 1/4 cup chicken broth (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt and pepper. Lightly dredge in flour.
  2. Heat olive oil in the skillet over medium-high heat. Cook chicken for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Add butter to the skillet and melt over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant (but not browned!).
  4. Pour in white wine and scrape up any browned bits from the bottom of the pan (this is called deglazing!). Let simmer for 2 minutes, until slightly reduced.
  5. Stir in chicken broth and lemon juice. Bring to a simmer and cook for another 2 minutes, until the sauce slightly thickens.
  6. Return chicken to the skillet and coat with the garlic butter sauce. Sprinkle with fresh parsley and red pepper flakes (if using). Serve immediately.