Ingredients:

  • 1.5 lb chicken breast, sliced into thin cutlets or pounded to ½ inch thickness
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • ½ cup chicken broth (low sodium)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, mix the salt, pepper, garlic powder, and paprika. Season both sides of the chicken evenly.
  3. Heat the oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it just begins to shimmer.
  4. Place the chicken in the pan without crowding and sear undisturbed for 5–7 minutes until a deep, mahogany-colored crust forms.
  5. Flip the chicken and cook for another 5 minutes, or until a meat thermometer reads 160°F (71°C).
  6. Remove chicken to a plate and tent loosely with foil to rest.
  7. Lower skillet heat to medium. Add butter and let it foam.
  8. Stir in minced garlic and shallots; sauté for 1–2 minutes until fragrant and translucent.
  9. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits (fond).
  10. Simmer for 3–5 minutes until the liquid reduces by half and becomes velvety.
  11. Stir in lemon juice and parsley, then pour the sauce over the rested chicken.