Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into even cutlets
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 4 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon zest
  • 0.25 cup freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • 0.5 cup low-sodium chicken stock
  • 1 tbsp unsalted cold butter
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Season the chicken cutlets generously with salt and pepper. Lightly dredge each piece in flour, shaking off the excess to ensure a thin coating.
  2. Heat extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  3. Add the chicken to the skillet. Sear for 4-5 minutes per side until the exterior is golden and a mahogany crust forms. Remove chicken to a plate.
  4. In the same pan, add the sliced garlic and cook for 1 minute until fragrant. Deglaze the pan with chicken stock and lemon juice, scraping up the browned bits.
  5. Simmer the liquid for 2-3 minutes to reduce. Whisk in the cold butter and lemon zest to create an emulsified sauce.
  6. Return the chicken to the pan to coat in the sauce. Garnish with fresh parsley and serve immediately once the internal temperature reaches 165°F (74°C).