Instructions

• Slice each chicken breast in half widthwise to make four thinner cutlets.
• Whisk the ½ cup all-purpose flour with coarse salt and freshly cracked pepper in a shallow bowl.
• Season both sides of each chicken cutlet with additional coarse salt and freshly cracked pepper to taste.
• Pour the 4 tablespoons olive oil into a large nonstick frying pan and heat over medium until the oil shimmers, about 1–2 minutes.
• Working in batches so you do not crowd the pan, dredge each cutlet in the seasoned flour, pressing lightly and then shaking off any excess.
• Add the floured cutlets to the hot pan and cook 3–4 minutes per side, until browned and almost cooked through. Transfer cooked cutlets to a plate and keep warm.
• Reduce the heat to low and add the 4 thinly sliced garlic cloves to the pan; cook, stirring, 1–2 minutes until fragrant (do not let the garlic brown).
• Increase heat to high, pour in the 1 ½ cups chicken stock, and scrape the bottom of the pan to loosen browned bits. Cook 4–5 minutes, until the stock has reduced by about half.
• Reduce heat to low and stir in the juice of 1 lemon (about 3–4 tablespoons) and the 4 tablespoons unsalted butter; stir until the butter is melted and the sauce is smooth. Taste and add salt and pepper if needed.
• Return the chicken to the pan and spoon sauce over the cutlets; cook 2–4 minutes more until the chicken is cooked through and heated through and the sauce coats the chicken.
• Serve the chicken with the pan sauce spooned over each piece and garnish with minced fresh parsley if desired.