Ingredients 0.5x1x2x3x

• ▢2 large boneless skinless chicken breasts
• ▢Salt & pepper to taste
• ▢1/4 teaspoon garlic powder
• ▢Flour for dredging
• ▢1 tablespoon olive oil
• ▢3 tablespoons butter divided
• ▢1/2 cup chicken broth
• ▢2 tablespoons lemon juice + zest of 1/2 lemon
• ▢spinach

Instructions 

• Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt & pepper and the garlic powder. Dredge them in flour so they’re nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they’re nice and golden. Take them out of the pan and set aside.
• Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
• Add the chicken back in and cook for another few minutes until it’s cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.

Notes

• If you buy particularly small chicken breasts, you can skip the step of cutting them in half lengthwise – just ensure they’re cooked through.