This recipe pretty much never fails to deliver for an easy, simple popular dinner. Both kids and adults will love it. Double the recipe for a larger crowd and serve it for a weekend dinner party. The best part is you can use this recipe as a template substituting fresh lime or orange for the lemon and cilantro for the parsley. It’s also delicious with fresh basil.
About the chicken. I am a huge fan of organic free-range chicken breasts for their quality and flavor. Pounding the chicken makes it cook more quickly and evenly. As always, my usual reminder to allow the chicken to brown – don’t be too impatient to turn it – as this will add tremendous flavor to the sauce and texture to the chicken. I prefer the flat leaf Italian parsley over curly parsley because it has a slightly stronger flavor and I like the way the whole leaves look as a garnish.
Cooked brown or white Basmati rice or baked potatoes are an easy accompaniment.
- 4 boneless, skinless chicken breasts, about 6 ounces each
- ½ cup flour
- Kosher salt
- Fresh ground black pepper
- 3 tablespoons butter
- 3 tablespoons olive oil
- ¾ cup chicken broth
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 2 tablespoons butter
- 3 tablespoons chopped Italian parsley
- Place each chicken breast between two pieces of wax paper or plastic wrap and pound to ½-inch thickness; sprinkle both sides with salt and pepper; dredge in flour and shake off excess.
- Melt butter with olive oil in a large skillet over medium heat. When butter starts to sizzle, add chicken and cook for 3 minutes (do not move chicken – allow it to sit and brown). Turn and brown the other side, about 3 minutes. Remove the chicken to a plate and keep warm (if you do not have a large enough skillet, cook chicken in two batches, dividing butter and olive oil in half for each batch).
- In the same pan, add the chicken broth, lemon juice and lemon zest. Bring to a simmer, scraping up bits on bottom of the pan. Return chicken to the pan and simmer over low heat until cooked through, about 3 to 4 minutes.
- Remove chicken and keep warm. Whisk remaining 2 tablespoons of butter into the pan. Stir in parsley and season with salt and pepper. Pour sauce over chicken.