Ingredients:

  • 1.5 lbs Chicken Breast, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 2 tbsp Unsalted butter, cold and cubed
  • 1 small Shallot, minced
  • 0.5 cup Low-sodium chicken stock
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Prepare the Cutlets: Pat 1.5 lbs chicken breast completely dry with paper towels.
  2. Pound the meat to a uniform 1/2 inch thickness between pieces of plastic wrap. Season both sides generously with 1 tsp Kosher salt and 1/2 tsp black pepper.
  3. Sear for Maximum Crust: Heat 2 tbsp avocado oil in a large skillet over medium high heat until the oil shimmers and a tiny drop of water sizzles instantly.
  4. Place chicken in the pan and cook for 5 minutes until the edges are golden and the meat releases easily from the surface.
  5. Flip the chicken and cook for another 4 minutes until the internal temperature reaches 160°F.
  6. Remove the chicken to a warm plate and tent loosely with foil.
  7. Finishing the Velvety Sauce: Add minced shallot to the remaining oil and cook for 1 minute until softened and fragrant.
  8. Pour in 0.5 cup chicken stock and 1 tbsp lemon juice, scraping the bottom of the pan until the brown bits (fond) dissolve into the liquid.
  9. Reduce heat to low and whisk in 2 tbsp cold cubed butter one piece at a time until the sauce looks glossy and thick.
  10. Stir in 1 tbsp chopped parsley and pour the sauce over the rested chicken.