30-Minute Italian Lemon Chicken Saute
Serves: 4
  • 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
  1. 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.
  2. 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).
  3. 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.
  4. 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.
Recipe by A Year at the Table at http://ayearatthetable.com/30-minute-italian-lemon-chicken-saute/