Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch thick cutlets
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 large lemon, zested and juiced (approx. 3 tbsp juice)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp dried oregano
  • 0.25 cup low-sodium chicken stock
  • 1 tbsp grass-fed butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice 1.5 lbs chicken breast into 1/2 inch thick cutlets.
  2. Sprinkle 1 tsp kosher salt, 0.5 tsp cracked black pepper, and 0.5 tsp dried oregano over both sides.
  3. Add 2 tbsp extra virgin olive oil to the skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Place chicken in the pan and cook for 3-4 mins until the edges are golden and the meat releases easily.
  5. Cook the other side for 3 mins until the internal temperature hits 165°F. Remove chicken to a plate.
  6. Add 3 cloves minced garlic to the pan and stir for 30 seconds until fragrant and pale gold.
  7. Pour in 0.25 cup chicken stock and 3 tbsp lemon juice, scraping the bottom until the liquid reduces by half.
  8. Stir in 1 tbsp grass fed butter and 1 tsp lemon zest until the sauce is glossy and velvety.
  9. Return chicken to the pan to coat, then garnish with 2 tbsp fresh parsley.