Lemon Butter Chicken

Method

1. 1Cut each chicken breast horizontally in half to make 4 thin cutlets. Place between plastic wrap and pound to an even thickness of about 1.5 cm. Season both sides with salt and pepper.
2. 2Spread flour in a shallow dish. Dredge each cutlet on both sides, shaking off the excess.
3. 3Heat olive oil and half the butter in a large skillet over medium-high heat. When the butter stops foaming, add the cutlets. Cook 3–4 minutes per side until deep golden brown and cooked through. Work in batches if needed — don't crowd the pan. Transfer to a plate.
4. 4Reduce heat to medium. Add garlic to the same skillet and cook 30 seconds, stirring constantly.
5. 5Pour in chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan — those are flavor. Bring to a simmer and cook 2–3 minutes until reduced by about half.
6. 6Pull the pan off the heat. Add the remaining cold butter cubes one at a time, swirling the pan constantly until each piece melts and the sauce becomes glossy and slightly thickened. Add lemon zest.
7. 7Return the chicken to the pan and spoon the sauce over each cutlet. Scatter parsley on top and serve immediately.