Ingredients:

  • 1.5 lbs chicken breasts, pounded to 1-inch thickness
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Use a meat mallet to pound the thickest part of the breast until the entire piece is an even 1-inch thickness. Season both sides generously with salt and pepper.
  2. Heat olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add the chicken and sear without moving them for 5–7 minutes per side until a deep, mahogany-colored crust forms. Remove the chicken to a plate and let it rest.
  3. Lower the heat to medium. Add 2 tbsp of butter and the minced garlic to the pan. Sauté for 30–60 seconds until fragrant but not brown.
  4. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer for 3 minutes until the liquid is reduced by half.
  5. Stir in the lemon zest and the remaining 1 tbsp of cold butter to thicken the sauce. Return the chicken to the pan, spooning the sauce over the top.