Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680 g)
  • Salt and pepper, to taste
  • ¼ cup (60 ml) all-purpose flour, for dusting
  • 2 tablespoons (30 ml) olive oil
  • 4 tablespoons (56 g) unsalted butter
  • 4 cloves garlic, minced
  • ½ cup (120 ml) dry white wine
  • Juice of 1 large lemon (approximately 2 tablespoons / 30 ml)
  • 1 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Chicken: Season chicken breasts with salt and pepper. Lightly pound chicken to an even thickness if desired. Dust each chicken breast with flour, shaking off excess.
  2. Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
  3. Make the Sauce: In the same skillet, add butter and melt over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Stir in lemon juice and red pepper flakes, simmer for 2-3 minutes.
  4. Combine and Serve: Return the cooked chicken to the skillet for 2 minutes to soak up the flavors. Garnish with fresh parsley before serving.