Lemon Butter Chicken

Ingredients

• 4 chicken breasts, pounded to an even 1/3-inch thickness
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 Tbsp olive oil
• 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
• 1 1/2 tsp minced garlic
• 1/2 cup low-sodium chicken broth
• 3 Tbsp fresh lemon juice
• 1/2 tsp fresh lemon zest
• 1 1/2 Tbsp minced fresh parsley, optional

Directions

1. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then coat the chicken breasts in it one at a time, turning so both sides are covered.
2. Warm a 12-inch skillet over medium-high heat. Add the olive oil and 1 Tbsp butter; once the butter has melted, arrange the chicken in the pan in a single layer. Cook until the underside is nicely browned, about 4 – 5 minutes, then turn the pieces over and cook until the center reaches 165 degrees, about 4 – 5 minutes more.
3. Move the chicken to a plate, keeping any extra oil left in the skillet. Lower the heat to medium, add the garlic, and cook for 20 seconds, just until it begins to turn pale golden. Pour in the chicken broth, scraping the browned bits from the bottom of the pan as you stir.
4. Add the lemon juice and bring the sauce to a simmer. Lower the heat a little and continue simmering until the liquid has cooked down by about half, about 2 minutes. Stir in the remaining 3 Tbsp butter and the lemon zest, mixing until the butter melts into the sauce.
5. Place the chicken back in the skillet, spoon the sauce over the top, and finish with parsley. Serve warm.