4 (5 oz) 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)
Season both sides of chicken with salt and pepper.
Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
Heat 12-inch skillet over medium-high heat.
Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
Sear until golden brown on bottom, about 4 – 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 – 5 minutes longer.
Transfer chicken to a plate while leaving any little bit of excess oil in pan.
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