Ingredients:

  • 4 boneless, skinless chicken breasts (sliced horizontally into 8 cutlets)
  • 1/4 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter (for searing)
  • 3 cloves Fresh Garlic, minced finely
  • 1/2 cup Dry White Wine (optional, substitute with broth)
  • 1/2 cup Chicken Broth (low sodium)
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 4 tablespoons cold Unsalted Butter, cubed (for sauce)
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Slice chicken breasts horizontally to create 8 thinner cutlets. Season cutlets lightly with salt and pepper, then lightly dredge them in the flour, shaking off any excess.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through (165°F / 74°C). Remove chicken to a warm plate.
  3. Reduce heat to medium. Add the minced garlic to the same skillet, scraping up any browned bits (fond). Sauté for about 30 seconds until fragrant.
  4. Pour in the white wine (or broth), scraping the bottom of the pan vigorously. Let it simmer rapidly for 1 minute until the liquid has reduced by half.
  5. Pour in the chicken broth and lemon juice. Bring to a gentle simmer for 2 minutes, allowing the sauce to slightly concentrate.
  6. Remove the skillet from the heat. Whisk in the remaining 4 tablespoons of cold, cubed butter, one cube at a time, whisking constantly until fully incorporated to create a glossy emulsion.
  7. Stir in the lemon zest. Taste the sauce and adjust seasoning if needed. Return the chicken cutlets to the pan briefly to coat them in the sauce. Garnish heavily with fresh parsley and serve immediately.