- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- Kosher salt and freshly cracked black pepper
- 2 to 3 tablespoons Lemon Premium Extra Virgin Olive Oil
- ¾ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 lemon, thinly sliced
- ¼ cup freshly squeezed lemon juice
- Chopped fresh parsley, for serving
- Preheat the oven to 350º F.
- Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon of salt and pepper.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive to the pan.
- Take each chicken breast and dredge it through the flour, making sure it’s completely covered but shaking off any excess flour.
- Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes, then flip and cook them for 3 minutes more. This will have to be done in batches. Transfer the chicken to a baking dish and repeat with any remaining chicken, using the remaining olive oil as necessary.
- Once the chicken is out of the pan, keep the skillet over medium low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice. Cook for 2 to 3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper. Pour the lemon-butter mixture over the chicken in the baking dish.
- Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165º F. Remove the chicken from the oven and sprinkle with fresh parsley. Serve immediately.