Method
- Pat the chicken cutlets dry. In a shallow dish, mix the flour, salt, and pepper. Lightly dredge each chicken cutlet in the mixture.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Deglaze the pan by pouring in the chicken broth and lemon juice, scraping up any browned bits.
- Bring sauce to a simmer and cook for 2-3 minutes to reduce slightly. Stir in the remaining 1 tbsp of butter and the fresh parsley. Return the chicken to the skillet, spoon the sauce over top, and serve immediately.
Nutrition
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
For a richer sauce, you can add a splash of heavy cream at the end.
For a richer sauce, you can add a splash of heavy cream at the end.