Lemon Chicken

Instructions

1. Prepare the chicken
   Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
2. Sear the chicken
   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken to a plate and tent with foil to keep warm.
3. Make the lemon sauce
   In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
4. Reduce the sauce
   Bring the sauce to a simmer and add the lemon zest and thyme. Allow the sauce to reduce by about half, approximately 3-4 minutes. If using capers, add them now.
5. Finish the sauce
   Remove the skillet from heat and swirl in the remaining 1 tablespoon of butter until melted and the sauce is slightly thickened and glossy. Taste and adjust seasoning if needed.
6. Serve
   Return the chicken to the skillet, spooning the sauce over the top. Alternatively, place chicken on serving plates and pour the sauce over. Garnish with fresh parsley and lemon slices. Serve immediately with your choice of side dishes like rice, pasta, or roasted vegetables.