Ingredients
Equipment
Method
- Cut the chicken breasts into cutlets. Place your palm flat on top of a chicken breast to keep it steady. With your knife held horizontally to the cutting board, cut through the chicken breast to create two thinner halves.
- In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish. Season both sides of each chicken cutlet with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off excess. Lay the dredged chicken on a wire rack or platter.
- In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, swirl the pan. When 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 an additional 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 butter. Melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 to 45 seconds. Add the chicken stock and lemon juice. Scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil and cook until slightly thickened, about 1 minute. Season with the remaining 0.5 teaspoon lemon pepper seasoning and salt to taste.
- Return the chicken breasts to the pan with the sauce. Turn them to coat both sides. Turn off the stove. Sprinkle the chopped parsley over the top.
Nutrition
Notes
This recipe is designed for speed and flavor, making it an excellent choice for busy weeknights. You can adjust the amount of lemon pepper seasoning to your preference.