A delightful chicken dish with a zesty lemon and herb sauce, perfect for a quick yet elegant meal.
Combine the zest of the lemon with the butter in a small bowl and set aside.
Using room temperature butter makes it easier to mix with the lemon zest.
Season the chicken breasts with salt and pepper, then coat them lightly with the flour, shaking off any excess.
Ensure an even coating of flour for a uniform crust.
Heat the olive oil in a large skillet over medium heat and add the chicken breasts, cooking until golden brown on both sides.
Do not overcrowd the skillet; cook in batches if necessary.
Remove the chicken from the skillet and set aside. Add the garlic and shallot to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and let it reduce by half, then add the chicken broth and bring to a simmer.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the chicken to the skillet and add the lemon juice, parsley, and the lemon butter mixture, swirling to combine.
Ensure the chicken is well coated with the sauce for maximum flavor.
Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve the chicken with the sauce spooned over it.
Garnish with additional parsley for a fresh touch.
