Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into cutlets
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 tbsp unsalted butter, chilled and cubed
  • ½ cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Whisk the marinade. In a medium bowl, combine 3 tbsp olive oil, minced garlic, oregano, thyme, salt, and pepper. Note: Whisking ensures the herbs don't clump
  2. Coat the chicken. Toss the cutlets in the marinade until evenly coated. Let them sit for 5–10 minutes at room temperature. Note: This prevents the meat from shocking the pan and steaming
  3. Heat the pan. Pour 1 tbsp of olive oil into the skillet over medium high heat until it shimmers.
  4. Sear the meat. Place chicken in the pan without crowding. Sear for 5–7 minutes per side until a deep mahogany crust forms and the internal temperature hits 165°F (74°C).
  5. Rest the protein. Remove chicken to a plate. Note: Resting allows juices to redistribute so they don't leak out when you serve
  6. Deglaze the pan. Reduce heat to medium. Pour in the chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon.
  7. Reduce the liquid. Simmer for 3 minutes until the liquid reduces by half.
  8. Finish the sauce. Turn off the heat. Whisk in the chilled butter one cube at a time until the sauce is velvety and glossy.
  9. Add the greens. Stir in the fresh parsley and pour the sauce over the rested chicken.