Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter, for searing
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 cup dry white wine
  • 0.5 cup low-sodium chicken stock
  • 0.25 cup freshly squeezed lemon juice
  • 1 lemon, thinly sliced into rounds
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken portions between plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet.
  2. In a shallow bowl, whisk together flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the mixture, shaking off any excess flour.
  3. Heat olive oil and 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Once the butter foams, add chicken and sear for 3-4 minutes per side until the crust is mahogany-colored and internal temperature reaches 155°F. Remove chicken from pan and set aside.
  4. In the same skillet, sauté the minced garlic and diced shallots until fragrant, about 1-2 minutes.
  5. Deglaze the pan with white wine and chicken stock, scraping up the browned bits (fond) from the bottom. Simmer until the liquid reduces by half.
  6. Reduce heat to low. Whisk in the lemon juice and the cold, cubed butter one piece at a time, stirring constantly to create a glossy emulsion.
  7. Return the chicken to the pan along with lemon slices. Garnish with fresh parsley and serve immediately.