This bright, tangy skillet chicken leans on good olive oil to get that deep golden sear, then builds a silky pan sauce from garlic, chicken broth, fresh lemon juice, and a touch of honey for balance. Pounding the chicken breasts thin keeps them quick-cooking and tender, so you get a juicy, evenly cooked cutlet every time without any fuss. The sauce reduces right in the same pan, picking up all those browned bits for a glossy, citrus-forward finish that clings to every bite. Finished with fresh parsley and lemon slices, it's a simple, produce-forward dinner that leans on olive oil and lean poultry — exactly the kind of everyday meal that fits naturally into a Mediterranean way of eating. Serve it with a big salad or some greens sautéed in olive oil and you've got a complete, satisfying plate in under 30 minutes.
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Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb
Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper. Dredge lightly in the flour, shaking off any excess.
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.
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