From the Kitchens of Amy & JJ

Lemon Chicken
Ingredients –
2 large boneless skinless chicken breasts
wSalt & pepper to taste
1/4 teaspoon garlic powder
Flour for dredging
1 tablespoon olive oil
3 tablespoons butter divided
1/2 cup chicken broth
2 tablespoons lemon juice + zest of 1/2 lemon
Chopped fresh parsley optional, to taste

Directions –
1. Cut your chicken breasts in half lengthwise so you have thinner cutlets. (If you have smaller chicken breasts, skip this step.) Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they’re nicely coated.
2. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they’re nice and golden. Take them out of the pan and set aside.
3. Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
4. Add the chicken back in and cook for another few minutes until it’s cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.