Ingredients
Equipment
Method
- Cut the chicken breasts into cutlets. Place your palm flat on top of a chicken breast to hold it steady. Using your knife horizontally to the cutting board, slice through the chicken breast to create two thinner halves.
- In a small bowl, combine 4 teaspoons of lemon pepper seasoning and the salt. Place the flour in a separate shallow dish. Season both sides of the chicken cutlets with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shake off excess, and set aside on a wire rack or platter.
- In a large skillet, heat the vegetable oil and 2 tablespoons of butter over medium heat. Swirl the pan to combine. Once the oil shimmers, add the chicken cutlets in a single layer. You may need to cook in batches. Fry for 3 minutes without moving. Flip the chicken and fry for another 2.5 to 3 minutes until cooked through. Remove chicken to a platter.
- Discard the used fat from the skillet. Return the skillet to the stove and add the remaining 2 tablespoons of butter. Melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 to 45 seconds.
- Add the chicken stock and lemon juice to the skillet. Deglaze the pan by scraping up any browned bits from the bottom. Bring the liquid to a boil and cook until slightly thickened, about 1 minute. Season the sauce with the remaining 1/2 teaspoon of lemon pepper seasoning and salt to taste.
- Return the chicken cutlets to the skillet. Turn them to coat both sides in the sauce. Turn off the stove. Sprinkle with chopped parsley. Allow the residual heat to warm the chicken before serving. Garnish with lemon slices if desired.
Nutrition
Notes
This recipe is designed for quick preparation and healthy eating. Adjust seasoning to your preference. For a different flavor profile, consider adding a pinch of red pepper flakes to the sauce.