Preparation Steps

• Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/4 inch.
• In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each chicken breast in the flour mixture, shaking off excess.
• Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
• Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds, until fragrant.
• Pour in white wine to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly.
• Add chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3–4 minutes to reduce the sauce slightly.
• Stir in remaining 2 tablespoons of butter until melted and the sauce is glossy. Return chicken to the skillet and simmer for 1–2 minutes to reheat.
• Sprinkle with chopped parsley and serve immediately over pasta or rice, if desired.