Ingredients
Equipment
Method
- Cut the chicken breasts into cutlets. Place your palm flat on top of a chicken breast. With the knife held horizontally to the cutting board, cut through the chicken breast to create 2 thinner halves (cutlets).
- In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish.
- Season both sides of each chicken cutlet with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off any excess. Place the dredged chicken on a wire rack or platter.
- In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. When the butter melts, swirl the pan to mix the fats. When the oil shimmers, place the chicken cutlets in a single layer in the pan. You might need to cook in batches.
- Fry the chicken for 3 minutes without moving it. Use tongs to flip the chicken and fry for an additional 2 1/2 to 3 minutes until cooked through. Remove the chicken from the skillet to a platter.
- Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter.
- Melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 to 45 seconds.
- Add the chicken stock and lemon juice. Scrape up any browned bits from the bottom of the pan. Let the liquid boil until it thickens slightly, about 1 minute. Season the sauce with the remaining 1/2 teaspoon of lemon pepper seasoning and salt to taste.
- When the sauce has reduced slightly, return the chicken breasts to the pan. Turn them over to coat both sides in the sauce, then turn the stove off. Let the residual heat warm the chicken before sprinkling the chopped parsley over the top.
Nutrition
Notes
This recipe is designed for speed on busy nights. If you want to add vegetables, quickly sauté sliced zucchini or broccoli in the pan after removing the chicken, then add them back in with the sauce at the end.