Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use your mallet to pound the thicker end until the entire breast is an even 1/2 inch thick. Note: This ensures the meat doesn't dry out
  2. Season both sides of the meat with 1/2 tsp salt and 1/2 tsp black pepper.
  3. Heat 1 tbsp olive oil in your skillet over medium high heat until it is shimmering.
  4. Add chicken to the pan and sear without moving it for 5-6 minutes until a deep mahogany crust forms.
  5. Flip the chicken and cook for another 5 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken to a plate and let it rest for a few minutes. Note: Resting keeps the juices inside the meat
  7. Reduce heat to medium and add 4 tbsp unsalted butter to the same pan.
  8. Once the butter is bubbling, stir in 6 cloves minced garlic and 1 tsp dried oregano. Sauté for 1 minute until the garlic is fragrant but not brown.
  9. Stir in 1 tbsp fresh lemon juice to deglaze the pan, scraping the bottom with a spoon.
  10. Pour the sauce over the rested chicken and garnish with 1 tbsp chopped fresh parsley.