Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and pound the thickest parts with a mallet until the entire breast is a consistent 3/4 inch thickness.
  2. In a shallow bowl, whisk together the flour, garlic powder, salt, and pepper. Dredge each piece of chicken in the mixture, shaking off any excess.
  3. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers. Add chicken and sear for 5–7 minutes per side.
  4. Remove the chicken once it reaches a mahogany-colored crust and an internal temperature of 165°F (74°C). Set aside on a plate.
  5. Lower heat to medium. Melt the butter in the same pan, add minced garlic, and sauté for 30–60 seconds until fragrant but not browned.
  6. Pour in the chicken broth and use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pan. Simmer for 3–5 minutes until the liquid reduces by half.
  7. Stir in the Parmesan cheese and lemon juice until melted and combined. Return the chicken to the pan to coat in the sauce.
  8. Remove from heat and stir in the fresh basil leaves to preserve their color and aroma before serving.