Ingredients
1 lb chicken breasts, boneless & skinless, slightly flattened
1½ cups all-purpose flour
½ cup chicken broth
lemon zest, from one lemon
lemon juice, from one lemon
½ tsp salt, plus more to taste
¼ tsp ground white pepper
2 cloves garlic, minced
3 tsp parsley, chopped
2 tbsp unsalted butter
2 tbsp olive oil
ground black pepper, to taste
1 cup vegetables, per serving
½ oz lemon slices, per serving
Preparation
In a mixing bowl, add flour, salt, and pepper. Whisk to evenly incorporate then dredge the chicken in the flour mixture.
Preheat your skillet with oil over medium heat.
Evenly sear on all sides until golden, no more than 5 minutes. Drain and set aside.
Using the same skillet, add lemon zest, garlic, and butter. Saute until translucent.
Deglaze with lemon juice and reduce briefly.
Add chicken broth and return the chicken back to the skillet. Bring this to a simmer and continue simmering until the chicken is cooked through and the sauce has reduced until slightly thickened, roughly 8 to10 minutes.
Add parsley and stir to combine.
Season to taste with salt and pepper. Adjust accordingly.
Serve with lemon slices for garnish and vegetables of choice.
