Ingredients:
- boneless, skinless chicken breasts (about 6-8 oz each)
- teaspoon Kosher Salt (plus more for seasoning)
- /2 teaspoon freshly ground Black Pepper (plus more for seasoning)
- teaspoon Dried Oregano
- Tablespoons good quality Olive Oil
- large cloves Garlic, minced finely
- /4 cup Fresh Lemon Juice (About 1 large lemon)
- Tablespoons Unsalted Butter, cold and cut into pieces
- Tablespoons Fresh Parsley, chopped (for garnish)
- /4 cup Low Sodium Chicken Broth (optional)
Instructions:
- Place chicken breasts between plastic wrap and gently pound them to an even thickness of about 3/4 inch using a meat mallet or rolling pin.
- In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon pepper, and dried oregano. Generously season both sides of the chicken pieces with this mixture.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place chicken in the pan (do not overcrowd; work in batches if necessary). Sear for 4-5 minutes per side until deeply golden brown.
- Remove chicken from the pan and set aside on a clean plate. Cover loosely with foil to keep warm.
- Reduce heat to medium-low. Add minced garlic to the residual oil in the pan. Sauté gently for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the fresh lemon juice. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan. If the pan seems dry, add the optional chicken broth. Let it simmer for 1 minute.
- Turn the heat to the lowest setting. Swirl in the cold butter, one piece at a time, until the sauce emulsifies slightly and thickens into a glossy coating. Do not let the sauce boil aggressively once the butter is added.
- Return the chicken breasts to the pan. Spoon the sauce generously over the chicken pieces for 1 minute to warm through and coat them completely.
- Transfer chicken to serving plates. Drizzle any remaining pan sauce over the top and garnish immediately with fresh chopped parsley before serving.