Ingredients:

  • 1.5 lbs chicken breast, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 2 tbsp coarsely cracked black pepper
  • 2 tbsp fresh lemon zest
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp arrowroot powder
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the 1.5 lbs chicken breast between pieces of plastic wrap and pound to 1/2 inch thickness. Note: This ensures the meat cooks quickly without drying out.
  2. In a small bowl, combine the 1 tsp Kosher salt, 2 tbsp cracked black pepper, 2 tbsp lemon zest, 1 tsp garlic powder, and 0.5 tsp onion powder.
  3. Dredge each piece in the 2 tbsp arrowroot powder, then press the pepper lemon mixture firmly onto both sides.
  4. Add 1 tbsp olive oil to the pan over medium high heat until the oil shimmers and barely wisps smoke.
  5. Place chicken in the pan and cook for 5 to 6 minutes per side until a deep golden brown crust forms.
  6. Transfer the chicken to a warm plate. Note: Resting allows the juices to redistribute back into the fibers.
  7. Lower heat to medium and add the 2 cloves minced garlic, stirring for 30 seconds until fragrant but not browned.
  8. Pour in the 0.5 cup chicken broth and 0.25 cup lemon juice, scraping up the browned bits from the bottom.
  9. Simmer the liquid for 3 to 4 minutes until the sauce coats the back of a spoon.
  10. Return the chicken to the pan for 1 minute to coat, then garnish with 1 tbsp fresh parsley.