Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 0.5 cup low-sodium chicken stock
  • 1 large lemon, juiced and zested
  • 2 tbsp unsalted butter, cold and cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your hand flat on top of the chicken breast and use a sharp knife to slice horizontally through the center, opening it like a book to ensure uniform thickness.
  2. Pat the meat bone-dry with paper towels. Season both sides with salt and pepper, then lightly dust with flour, shaking off all excess.
  3. Set a 12-inch heavy-bottomed skillet over medium-high heat and add the oil.
  4. Sear the chicken for approximately 3 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken from the pan.
  5. Add minced garlic to the pan, followed by the chicken stock and lemon juice. Scrape up the browned bits. Reduce the liquid by half.
  6. Turn off the heat and whisk in the cold, cubed butter until emulsified. Return chicken to the pan to coat, garnishing with lemon zest and parsley.