Ingredients
Equipment
Method
- Cut each chicken breast in half horizontally to create thinner cutlets.
- In a small bowl, combine 4 teaspoons of lemon pepper seasoning and salt. In a shallow dish, add the flour. Season both sides of the chicken cutlets with the spice mixture. Dredge each cutlet in the flour, shaking off excess, and 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 (you may need to cook in batches). Cook for 3 minutes without moving, then 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 until fragrant, about 30-45 seconds.
- Add chicken stock and lemon juice to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a boil and cook until slightly thickened, about 1 minute. Season with remaining lemon pepper seasoning and salt to taste.
- Return chicken cutlets to the pan and turn to coat in the sauce. Turn off the heat. Sprinkle with chopped parsley before serving.
Nutrition
Notes
Garnish with lemon slices if desired.