Lemon Butter Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tsp 1½ teaspoons sea salt
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  0.5 cup Flour, All-Purpose, White
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  0.5 cup Unsalted Butter
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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Garlic(12g)
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  1 cup Low Sodium Chicken Broth
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  1 tsp Lemon
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  1 tbsp Lemon Juice, Fresh
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  Parsley, Fresh

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season all over with salt and pepper. Place the flour in a shallow bowl and dredge each piece of chicken, coating thoroughly and shaking off any excess.
2. 2Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is foaming, about 1 minute. Add half of the dredged chicken and cook for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate and repeat with the remaining 2 tablespoons butter, remaining 2 tablespoons olive oil, and remaining chicken.
3. 3Add the minced garlic to the skillet and cook over medium heat, stirring constantly, until fragrant, about 1 minute.
4. 4Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer over medium heat for 4–5 minutes until the liquid has reduced by half.
5. 5Reduce heat to low and stir in the remaining 4 tablespoons of butter, lemon zest, fresh lemon juice, and adjust seasoning with salt and pepper to taste. Stir until the butter is fully incorporated and the sauce is smooth, about 1–2 minutes.
6. 6Return all the cooked chicken to the skillet and gently coat with the lemon butter sauce, about 1 minute over low heat.
7. 7Divide the chicken and sauce evenly into 6 airtight containers while hot. Top each portion with fresh parsley.
8. 8Store in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave before serving.