1. 1

   Step 1

   Slice the 2 boneless skinless chicken breasts in half lengthwise to create 4 thin cutlets.

2. 2

   Step 2

   In a small bowl, mix 1 Tbsp all-purpose flour, 2 tsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp fine sea salt.

3. 3

   Step 3

   Coat the chicken cutlets evenly with the flour and spice mixture, pressing it gently into the meat.

4. 4

   Step 4

   Heat 2 Tbsp extra virgin olive oil in a large skillet over medium heat.

5. 5

   Step 5

   Add the chicken to the skillet and sauté for 4-5 minutes per side until golden brown and cooked through (165°F internal temperature).

   Timer 9 min
6. 6

   Step 6

   Remove the chicken from the pan and set aside on a plate to rest.

7. 7

   Step 7

   Turn off the heat and add 4 Tbsp unsalted butter to the hot pan, scraping up any browned bits from the bottom.

8. 8

   Step 8

   Stir 1 tsp lemon zest, 2 tsp lemon juice, 1 tsp lemon pepper seasoning, and 2 tsp freshly chopped parsley into the melting butter.

9. 9

   Step 9

   Taste the sauce and add extra salt if necessary.

10. 10

    Step 10

    Return the chicken to the pan and turn to coat thoroughly with the lemon butter sauce before serving.

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