Garlic Butter Chicken

Yield: 4 servings

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon salt, + more to taste
• 1/2 teaspoon black pepper, + more to taste
• 2 (9 inch) chicken breasts, brought close to room temperature
• 6 tablespoons unsalted butter, cut into 1 tablespoon pieces
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1 tablespoon finely diced fresh parsley
• 4 lemon slices, to serve

Instructions

1. In a shallow dish, combine flour with garlic powder, salt and black pepper.
2. Butterfly chicken breasts right through the center to make 4 even size breasts. One by one dredge in the flour (press in the flour to get even coverage), give them a shake, then place to one side.
3. Add 1 tablespoon butter and 1 tablespoon olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the center, approximately 3 to 5 minutes each side depending on thickness. Place to one side.
4. Turn heat down to a medium and add garlic. Fry for 1 to 2 minutes until it just begins to brown, then pour in stock. Use a wooden spoon to scrape off any flavor stuck to the pan, then add in remaining 5 tablespoons butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt and black pepper.
5. Allow to simmer for a few minutes to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste.