Description

There's no long cook or prep time in this recipe. It's very basic, quick and simple and is perfect to prepare for a weeknight meal. Serve it with pasta, mashed potatoes or rice and perhaps a salad.

Ingredients

• 4 - 5 oz. chicken breasts, pounded to 1/3 inch thickness*
• salt and freshly ground black pepper, to taste
• 1/3 c. all-purpose flour
• 1 T. olive oil
• 4 T. unsalted butter, sliced into 1 T. pieces, divided
• 1 1/2 t. minced garlic
• 1/2 c. low-sodium chicken stock/broth
• 3 T. freshly squeezed lemon juice
• 1/2 t. fresh lemon zest
• 1 1/2 T. minced fresh parsley, if desired

Steps

1. Season both sides of chicken with salt and pepper. Place flour in a shallow dish; dredge both sides of each chicken breast in flour.
2. Heat a 12 inch skillet over medium-high heat; add olive oil and 1 T. butter; let butter melt; in a single layer, add in chicken breasts. Sear until golden brown on bottom, about 4 - 5 minutes; flip; cook until chicken registers 165 degrees in center, about 4 - 5 minutes. Transfer chicken to a plate, leaving excess oil in skillet.
3. Reduce heat to medium; add garlic; saute 20 seconds, or until just lightly golden brown; pour in chicken stock/broth while scraping up browned bits.