Luscious Lemon Butter Chicken

Preheat the oven to its lowest temperature to keep chicken warm later.

Slice the 4 boneless, skinless chicken breasts in half, creating 8 thin cutlets. Evenly season them with 1/2 teaspoon kosher salt.

Dredge the chicken cutlets in 3 tbsp flour, ensuring both sides are fully coated.

Heat 3 tbsp olive oil in a large pan over medium-high heat. Add the chicken, frying for 5 minutes on each side until golden brown. Add 4 tbsp unsalted butter to the pan halfway through cooking the cutlets for added flavor and color. Fry the cutlets in batches if necessary.

Transfer cooked chicken cutlets to a plate and keep them warm in the preheated oven.

Using the same pan, add 2 cloves minced garlic and sauté for 30 seconds over low heat.

Add 2 tbsp chopped fresh parsley, the juice and slices of 1 lemon, and 1/2 cup (125 ml) of chicken stock. Bring the sauce to a boil, then reduce heat and simmer for a few minutes until it reduces in volume.

Season the sauce with additional salt and pepper if needed. Return the chicken cutlets to the pan, spooning the sauce over them.