2 lb / 900 gr boneless, skinless chicken cutlets or breasts
½ teaspoon black pepper
1⅓ teaspoon salt
1 cup flour
5 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 shallot
4 cloves garlic
1 ½ cup chicken stock
lemon zest from one lemon
1 tablespoon lemon juice
fresh parsley, optional
Instructions
Season the chicken all over with the pepper and ½ teaspoon of the salt. Place the flour in a shallow bowl and dip each piece of the chicken in it, turning to coat and shaking off any excess.
In a large skillet heat 3 tablespoons of butter and 3 tablespoons of olive oil over medium-high heat until the butter has melted. Add half of the chicken and cook until it turns golden brown and is cooked through – about 3 min per a side, then repeat with the remaining chicken. When you finish transfer the chicken to a serving plate and leave aside.
Add the shallow to the pen and cook stirring occasionally until is soft and fragrant – about 2 min, then add the garlic and cook for another minute. Stir in the stock and simmer until the liquid is reduced by half – about 5 min. Reduce the heat to low and stir in 2 tablespoons of butter, the lemon zest, lemon juice and the remaining salt.
Pour the sauce over the chicken and garnish with parsley before serve.
