Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a mixing bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and pepper.
  2. Toss the chicken cutlets in the marinade until evenly coated and let them sit at room temperature for 10–15 minutes.
  3. Heat a 12-inch stainless steel or cast-iron skillet over medium-high heat.
  4. Place the chicken in the pan and sear for 5–6 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the pan and set aside on a plate to rest.
  6. Reduce heat to medium; add butter and sliced garlic to the same pan, sautéing for 1 minute until fragrant.
  7. Stir in the lemon juice and zest, scraping the brown bits from the bottom of the pan.
  8. Stir in the chopped parsley and pour the glossy sauce immediately over the rested chicken.