Lemon Garlic Chicken Cutlets

What you need

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 0.5 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

The easy way

1. Place chicken breasts between two sheets of plastic wrap and pound to an even 0.25-inch thickness using a rolling pin or heavy skillet.
2. Combine flour, salt, and pepper on a plate; dredge each cutlet lightly, shaking off excess flour.
3. Heat olive oil in a large skillet over medium-high heat until shimmering; cook cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken to a warm plate; reduce heat to medium and add garlic, cooking for 30 seconds until fragrant.
5. Whisk in broth and lemon juice, scraping up browned bits, then stir in butter until melted and sauce thickens slightly.
6. Return chicken to the pan to coat with sauce, garnish with parsley, and serve immediately; store leftovers in an airtight container in the refrigerator for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.