Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pound the chicken breasts to a uniform ½ inch thickness and season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Sear chicken for 3–5 minutes per side without moving them until a deep mahogany crust forms. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan, scraping up the brown bits. Once butter foams, stir in minced garlic and sauté for 60 seconds until fragrant and golden.
  4. Return the chicken to the pan and spoon the bubbling garlic butter over the meat for 1–2 minutes. Stir in lemon juice and parsley at the very end to finish.