Ingredients:

  • 1.5 lb chicken breasts, sliced into thin cutlets
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a small bowl, mix the flour, salt, and pepper. Dredge each piece of chicken in the mixture, shaking off any excess flour.
  2. Heat the avocado oil in a skillet over medium-high heat until it shimmers. Sear the chicken for 3–5 minutes per side without moving them until a deep golden-brown crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Add 2 tbsp of butter to the pan. Once foaming, add minced garlic and oregano; sauté for 1 minute. Stir in lemon juice to deglaze the pan, scraping up browned bits.
  4. Return the chicken to the skillet. Add the remaining 2 tbsp of cold butter and toss continuously for 2 minutes, basting the meat until the sauce is emulsified and glossy. Garnish with fresh parsley.