Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup unsalted butter (1 stick), melted and cooled slightly
  • Zest of one lemon
  • Juice of one lemon
  • 2 cloves garlic, minced
  • 3 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • Salt and black pepper to taste

Instructions:

  1. Season both sides of each chicken breast generously with salt and black pepper. Dredge each chicken breast in flour, shaking off the excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add two tablespoons of butter. Once the butter is melted and foamy, add the chicken breasts to the skillet. Cook for about 5–7 minutes on each side, or until golden brown and cooked through (internal temperature should reach at least 165°F /75°C). Remove from skillet and place on a plate; cover loosely with foil to keep warm.
  3. In a small bowl, whisk together melted butter, lemon zest, lemon juice, minced garlic, parsley, basil, salt, and black pepper until well combined. Taste for seasoning adjustments—add more salt or lemon juice if desired.
  4. Arrange cooked chicken on plates or a serving platter. Drizzle generously with herb sauce allowing some to pool around them like butter on his collars. Garnish with additional herbs if desired.