Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp fine sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of parchment paper. Use a meat mallet to pound the thickest part of the breast until the piece is an even thickness (about ¾ inch). Season both sides generously with salt and black pepper.
  2. Heat the olive oil in the skillet over medium-high heat until it shimmers (almost smoking). Lay the chicken in the pan and sear undisturbed for 5–7 minutes per side. Remove chicken to a plate once the internal temperature hits 160°F (71°C).
  3. Reduce heat to medium. Add the butter to the same pan. Once foaming, stir in the minced garlic and cook for only 30–60 seconds until fragrant but not brown. Stir in the lemon juice and parsley, then return the chicken to the pan. Spoon the bubbling sauce over the meat for 1 minute to glaze.