Ingredients:

  • 1½ lb chicken breasts, butterflied and pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your hand flat on top of the chicken breast and slice horizontally through the middle, leaving one side attached to butterfly. Place the chicken between two sheets of parchment paper and gently pound with a mallet until the breast is a uniform 1/2 inch thickness.
  2. In a shallow dish, season the 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Dredge each butterflied breast in the flour mixture, shaking off the excess.
  3. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Once the oil shimmers, add the chicken and sear for 3–5 minutes per side until a deep golden brown crust forms. Remove the chicken to a plate and set aside.
  4. Reduce heat to medium. Add 3 tbsp unsalted butter to the same pan; once melted, stir in 3 cloves minced garlic and cook for 60 seconds until fragrant but not brown.
  5. Pour in 1/2 cup chicken broth and 2 tbsp fresh lemon juice, scraping the bottom of the pan with a wooden spoon to release the fond. Simmer for 3–5 minutes until the sauce reduces by a third and becomes velvety. Stir in 1 tbsp lemon zest and 1 tbsp chopped fresh parsley.
  6. Return the chicken to the skillet, spooning the sauce over the breasts for 1–2 minutes. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C).