6tablespoonscold unsalted buttercut into 1 inch cubes
1tablespoonchopped parsley
Instructions
Coat The Chicken
Rinse chicken breasts with water and pat them dry using paper tissues.
Pound them using a meat pounder until they are quite thin.
Mix all-purpose flour, parmesan cheese, salt, and pepper powder in a large shallow bowl.
Dredge the chicken breast in the flour mixture from both sides.
Pan Fry The Chicken
Heat 2 tablespoon of olive oil in a 9-inch nonstick skillet over medium heat.
Shake the chicken breasts to remove the extra flour coating and line them in the hot skillet in a single layer.
Fry for 4-5 minutes without disturbing and then flip the chicken breast using a pair of tongs.
Fry for another 3-4 minutes until nicely browned from the other side as well.
Remove the fried chicken breasts on a plate and cover the plate with a lid.
Add the remaining oil to the pan and cook the other breasts as well.
Make The Sauce
Add lemon juice, lemon zest, garlic, pepper flakes, Italian seasoning, salt, and pepper powder to the same pan in which we cooked the chicken and stir well to combine
Cook on medium heat until the sauce is reduced to ⅓rd (3-4 minutes), stirring frequently.
Add butter to the pan and cook until everything comes together (1-2 minutes), stirring frequently.
Serve The Chicken
Transfer the chicken breast to the serving plates.
Pour the buttery sauce over the chicken. Garnish with chopped fresh parsley and serve hot.
This recipe can easily be doubled or tripled according to your requirements. Just make sure to fry the chicken in batches.I used boneless, skinless chicken breasts to make this recipe, but you can use chicken thighs, too. The cooking time will differ, as chicken thighs take longer than chicken breasts.If you like crispy skin on the chicken, then you can leave the skin on, too.For a taste change, you can replace lemon juice and zest with orange juice and orange zest.There are many Italian seasonings available in the market, but if you can’t find them, you can use a combination of red chili flakes, dried basil, oregano, and black pepper.You can use garlic powder instead of fresh garlic, but fresh garlic's taste is hard to match.