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Makes 4 servings
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1/2 cup flour
- kosher salt
- fresh ground black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3/4 cup chicken broth
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons butter
- 3 tablespoons chopped Italian parsley
Place each chicken breast between two pieces of wax paper or plastic wrap and pound to ½-inch thickness; sprinkle both sides with salt and pepper; dredge in flour and shake off excess.
In large skillet over medium heat, melt butter with olive oil. When butter starts to sizzle, add chicken and cook for 3 minutes (do not move chicken – allow it to sit and brown). Turn chicken and cook until browned on other side, about 3 minutes. Remove chicken to plate and keep warm (if you do not have a large enough skillet, cook chicken in two batches, dividing butter and olive oil in half for each batch).
In the same pan, add the chicken broth, lemon juice and lemon zest; bring to simmer, scraping up bits on bottom of pan for flavor; season with salt and pepper. Return chicken to pan and simmer over low heat until cooked through, about 4-5 minutes.
Remove chicken to serving platter or plates. Add remaining 2 tablespoons butter to pan and whisk until incorporated. Stir in parsley. Pour sauce over chicken.