Ingredients:

  • 4 (170g) boneless skinless chicken breasts
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • 0.25 cup low-sodium chicken broth

Instructions:

  1. Place the boneless skinless chicken breasts between two layers of plastic wrap. Using a meat mallet, pound the meat to a uniform 1.5 cm thickness.
  2. Pat the chicken completely dry with paper towels. Season both sides generously with Kosher salt and cracked black pepper.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Lightly dredge the chicken in flour, shaking off any excess.
  4. Place chicken in the skillet and sear for 3-4 minutes without moving until a deep, golden-brown crust forms. Flip the breasts over.
  5. Cook for an additional 3 minutes and remove from the pan. Set aside on a plate and let rest for 5 minutes.
  6. Lower the heat to medium and add the minced garlic to the pan. Cook for only 30-45 seconds until fragrant and pale gold.
  7. Add the lemon juice, lemon zest, oregano, and chicken broth to the pan. Swirl the butter and broth to deglaze the pan and create a sauce. Simmer for 1-2 minutes until slightly reduced.
  8. Turn the heat to low and whisk in the cold unsalted butter until the sauce looks glossy and thick.
  9. Return the chicken to the pan for 30 seconds to coat in the sauce, then serve immediately.