Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into cutlets
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pound the chicken breasts to a uniform 1/2 inch thickness and pat them completely dry with paper towels.
  2. Season both sides of the chicken with salt and pepper, then lightly dredge in flour, shaking off any excess.
  3. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  4. Add chicken in a single layer and sear for 3–5 minutes per side until golden-brown and an internal temperature of 160°F (71°C) is reached. Remove chicken to a plate to rest.
  5. Reduce heat to medium and add butter. Once foaming, stir in minced garlic and cook for 30–60 seconds.
  6. Pour in chicken broth and lemon juice, scraping the bottom of the pan to release the fond. Simmer for 2 minutes until the liquid reduces by half.
  7. Return the chicken to the pan, spoon the glaze over the meat, and garnish with chopped parsley.