Ingredients
Equipment
Method
- Cut each chicken breast in half horizontally to create thinner cutlets.
- In a small bowl, mix 4 teaspoons of lemon pepper seasoning with salt. In a shallow dish, place the flour. Season both sides of the chicken cutlets with the spice mixture, then dredge them in flour, shaking off excess. Set aside.
- Heat oil and 2 tablespoons of butter in a large skillet over medium heat. Once shimmering, add chicken cutlets in a single layer. Cook for 3 minutes without moving. Flip and cook for another 2.5 to 3 minutes until cooked through. Remove chicken to a platter.
- Discard fat from the skillet. Return skillet to medium heat and add remaining butter. Once melted, add garlic and sauté for 30-45 seconds until fragrant.
- Add chicken stock and lemon juice to the skillet. Scrape up browned bits from the bottom. Bring to a boil and cook until slightly thickened, about 1 minute. Season with remaining lemon pepper seasoning and salt to taste.
- Return the chicken cutlets to the skillet. Turn to coat in the sauce. Turn off the heat and let the residual heat warm the chicken. Sprinkle with chopped parsley before serving.
Nutrition
Notes
Garnish with lemon slices if desired.