Ingredients:

  • 1.5 lbs chicken breasts, sliced into cutlets
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 cloves fresh garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 0.5 fresh lemon, juiced
  • 1 tbsp fresh chives, for garnish (optional)

Instructions:

  1. Place the chicken cutlets between parchment paper and lightly pound to an even 1/2-inch thickness to ensure even cooking.
  2. In a shallow bowl, whisk together the flour, salt, and pepper. Lightly dredge the chicken in the mixture, shaking off excess until only a translucent veil remains.
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken without crowding for 4–5 minutes until the edges turn golden-brown; flip once.
  4. Lower heat to medium. Move chicken to the perimeter and add butter and minced garlic to the center, sautéing for 30 seconds.
  5. Pour in the chicken broth, rosemary, and thyme. Use a whisk to scrape the browned bits (fond) from the pan. Simmer until the sauce reduces and thickens slightly.
  6. Squeeze in the fresh lemon juice and baste the chicken with the pan sauce. Remove from heat when chicken reaches an internal temperature of 160°F (71°C).
  7. Let the chicken rest for 3-5 minutes to allow carryover heat to reach 165°F and juices to redistribute before serving.