Lemon Butter Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
2 skinless boneless chicken breasts, cut in half horizontally to make 4 cutlets
Kosher salt and freshly ground black pepper
Flour for dredging
1 tablespoon olive oil
3 tablespoons teaspoon butter, divided
1/2 cup low sodium chicken broth
2 tablespoons lemon juice
zest of 1/2 lemon
Fresh parsley, for garnish, optional
Season each chicken cutlet with salt and pepper. Place flour in a shallow dish and dredge the cutlets so they are well-coated.
In a large skillet, heat oil and 1 tablespoon butter over medium-high heat. When butter has melted, add chicken and cook for 4-5 minutes on each side, until browned and cooked through, or until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F. Transfer to a plate and tent with aluminum foil to keep warm. Set aside.
Reduce heat to medium and add 1 tablespoon butter and when melted add garlic and cook for 30 seconds, or until fragrant. Add in chicken broth, lemon juice and zest, using a wooden spoon to scrape up any brown bits up.
Turn up the heat and bring to a boil, then lower heat and simmer the sauce until it’s reduced by half, about 2 minutes. Add in the remaining tablespoon butter and lemon zest and stir to melt butter. Return chicken to skillet, spoon sauce over chicken, and garnish with parsley. Serve immediately.
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