Ingredients:

  • 4 (approx. 6 oz each) Boneless, skinless chicken breasts (halved horizontally or pounded thin)
  • 3 Tbsp Extra Virgin Olive Oil (for marinade)
  • Zest of 1 Large Lemon
  • Juice of 1 ½ Large Lemons (approx. ¼ cup)
  • 6 cloves Fresh Garlic, minced finely (approx. 2 Tbsp)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 tsp Kosher Salt, divided
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (for searing)
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc, optional)
  • ¾ cup Low-Sodium Chicken Stock
  • 2 Tbsp Unsalted Butter, cold and cut into cubes
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • Lemon slices (optional, for plating)

Instructions:

  1. Prep the Chicken: Slice the chicken breasts horizontally into thinner cutlets (or pound them lightly to an even ½-inch thickness). Pat them very dry with paper towels.
  2. Combine Marinade: In a bowl, whisk together the 3 Tbsp olive oil, lemon zest, lemon juice, minced garlic, dried herbs, ½ tsp salt, and pepper.
  3. Marinate: Add the chicken to the marinade mixture, ensuring all pieces are well coated. Marinate for a minimum of 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
  4. Heat the Pan: Remove the chicken from the marinade (reserve the remaining marinade liquid). Heat the 2 Tbsp searing olive oil in the heavy skillet over medium-high heat until it shimmers.
  5. Sear: Place the chicken pieces into the hot pan, ensuring they are not crowded (work in batches if necessary). Sear for 3-4 minutes per side until deeply golden brown and a beautiful crust has formed.
  6. Partial Cook: Reduce the heat slightly and continue cooking the chicken until it is nearly done (internal temperature reaches about 155°F / 68°C). Remove the chicken from the pan and set aside on a plate, loosely covered with foil.
  7. Deglaze: Return the skillet to medium heat. If using, pour in the white wine and use a wooden spoon to vigorously scrape up all the delicious browned bits ('fond') from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  8. Add Liquid: Pour in the reserved marinade and the chicken stock. Bring the mixture to a simmer and let it reduce for 3-5 minutes, until the liquid has slightly thickened.
  9. Enrich the Sauce: Turn the heat down to low. Whisk in the cold cubes of butter, one cube at a time, incorporating each cube before adding the next. This creates an emulsified, glossy sauce (a monte au beurre).
  10. Final Seasoning: Taste the sauce and adjust salt and pepper if needed.
  11. Return Chicken: Nestle the seared chicken pieces back into the pan sauce for 1 minute to warm through and coat. Check the thickest part of the chicken with an instant-read thermometer; it should register 165°F (74°C).
  12. Garnish: Remove from heat, garnish generously with fresh chopped parsley and lemon slices, and serve immediately, spooning the luscious pan sauce over the top.