2 boneless organic chicken breasts, cut in half lengthwise and pounded thin into 4 ⅓” cutlets
⅓ cup flour (sub almond flour)
JF Universal Salt, to taste
Fresh cracked black pepper
1 Tbsp olive oil
4 Tbsp unsalted butter, cut into slices (sub ghee or vegan butter)
1½ tsp minced garlic
½ cup chicken broth
3 Tbsp fresh lemon juice
½ tsp fresh lemon zest
Parsley, chopped (optional)
Once the chicken is pounded thin, I do this in between 2 pieces of parchment paper, season with JF Universal Salt and fresh cracked black pepper and set aside to dredge.
In a large fry pan heat the oil to medium high. Place flour in a shallow bowl or large plate and dredge the chicken lightly to coat both sides, shaking off any excess flour. Place the chicken in hot oil as you dredge to start cooking. Brown evenly on both sides until golden brown and cooked through. Lower the heat if needed to not burn the chicken. About 4-5 minutes on each side or until interior temperature is 165º.
Remove the chicken and set aside on a clean plate. Reduce the heat. Add the garlic to the pan and sauté quickly. Move it quickly to not burn it. About 20 seconds until starting to cook. Add the chicken broth to the pan and use a wooden spoon or spatula to scrape all the brown pan drippings off the bottom of the frying pan. Pour in lemon juice and reduce until sauce thickens, about 2 minutes. Add the butter and lemon zest. Stirring to melt the butter and combine.
Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley and enjoy warm!