Instructions

• Start by slicing the chicken breasts in half lengthwise to create thinner pieces. Season both sides generously with kosher salt and freshly cracked black pepper.
• In a shallow dish, add the all-purpose flour. Dredge each piece of chicken in the flour, shaking off any excess.
• In a large skillet, heat 2 to 3 tablespoons of extra-virgin olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the thinly sliced lemon and cook for another minute.
• Pour in 1/4 cup of freshly squeezed lemon juice, stirring to combine. Allow the sauce to simmer for a minute to meld the flavors.
• Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 2-3 minutes to absorb the flavors.
• Garnish with chopped fresh parsley before serving. This Lemon Butter Chicken is perfect over rice, quinoa, or alongside roasted vegetables.