Ingredients:
- 4 boneless, skinless chicken breasts, sliced in half lengthwise = 8 thinly-sliced breasts (To save yourself the extra step, you can also find pre-sliced, thin chicken breasts at your grocery store.) *I used 3 chicken breasts (6 breasts when sliced in half), and it was plenty for my family!
- Kosher salt and black pepper
- 2 to 3 tablespoons extra-virgin olive oil
- 3/4 cup all-purpose flour
- 4 tablespoons unsalted butter (I used salted...I think it needs it.)
- 2 garlic cloves, minced (or 2 frozen Dorot cubes)
- 2-3 lemons, (one thinly sliced) + the remaining lemons used for juice
- 1/4 cup freshly-squeezed lemon juice
- Chopped fresh parsley, for serving
Directions:
- Preheat the oven to 350 degrees F.
- Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with salt and pepper.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan.
- Take each chicken breast and dredge it through the flour, making sure it’s completely covered--but making sure to shake off any excess flour.
- This step will have to be done in batches: When the pan is HOT, place chicken 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. Use the remaining olive oil as necessary for each batch. Transfer the chicken to a baking dish and repeat with any remaining chicken.
- Once the chicken is out of the pan, keep the skillet over medium-low heat and add the butter and allow to melt. 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 good pinch of salt and pepper, then transfer 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 165 degrees F. Check at 15! Remove the chicken from the oven and sprinkle with fresh parsley. Serve immediately.*www.twopeasandtheirpod.com
