Ingredients:

  • 1.5 lbs lemon pepper chicken breast, cut into thin cutlets
  • 1/2 cup all-purpose flour
  • 1.5 tbsp freshly cracked black pepper
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp cold butter

Instructions:

  1. Pat the chicken completely dry with paper towels. In a shallow bowl, whisk together the flour, salt, and coarse black pepper. Dredge each chicken cutlet until fully coated, shaking off any excess flour.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken and sear for 3 minutes per side until a deep mahogany crust forms. Transfer chicken to a plate and tent with foil.
  3. In the same skillet, add minced garlic and cook for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits (fond).
  4. Stir in the fresh lemon juice and lemon zest. Whisk in the final tablespoon of cold butter until the sauce is emulsified and silky. Return the chicken to the pan briefly to glaze with the sauce and serve.