Lemon Garlic Butter Chicken

Instructions

1. Step 1

   Pat the chicken dry, then season both sides evenly with the salt and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 4.0 piece Chicken Breast, 6.0 gr Salt

   Cookware: cutting board

2. Step 2

   Sprinkle the flour evenly over both sides of the seasoned chicken and press lightly so it adheres.

   Ingredients used: 24.0 gr All-Purpose Flour

   Cookware: cutting board

3. Step 3

   Heat the olive oil and 2 tbsp (28 gr) of the butter in the skillet over medium heat. Add the chicken and cook for 4–6 minutes per side, until browned and the thickest part reaches 74°C.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 28.0 gr Unsalted Butter

   Cookware: instant-read thermometer, large skillet, tongs

4. Step 4

   Transfer the cooked chicken to a clean plate and set it aside.

   Cookware: plate, tongs

5. Step 5

   Reduce the skillet to low heat. Add the garlic and stir until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Pour in the chicken stock, then grate in the lemon zest and squeeze in the lemon juice. Bring to a gentle simmer over medium heat, scraping up the browned bits, and cook until slightly reduced.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 1.0 piece Lemon

   Cookware: citrus juicer, Fine grater, large skillet, wooden spoon

7. Step 7

   Reduce the heat to low and whisk in the remaining 2 tbsp (28 gr) of butter until the sauce is smooth.

   Timer: 1 min (fixed)

   Ingredients used: 28.0 gr Unsalted Butter

   Cookware: large skillet, whisk

8. Step 8

   Return the chicken and any collected juices to the skillet. Turn the chicken in the sauce, warm through, and finish with the parsley.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: large skillet, plate, tongs