Directions

1. 1

   Pat the chicken breasts dry with paper towels. Place one breast on a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/4 inch. Repeat with the remaining breast. Season both sides with 1 teaspoon of the kosher salt and the black pepper.

2. 2

   Place the flour in a shallow bowl. Working with one chicken breast at a time, lightly coat both sides with flour, shaking off any excess.

3. 3

   Heat 1 1/2 tablespoons of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the floured chicken breasts in a single layer. Cook for 3 to 4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and set aside.

4. 4

   Zest the lemon directly into the same skillet, then cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds. Finely chop the fresh parsley and set aside.

5. 5

   Pour off any excess oil from the skillet, leaving about 1 teaspoon. Add the remaining 1 1/2 tablespoons of olive oil to the pan. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2 minutes.

6. 6

   Add the chicken broth and the reserved lemon juice to the skillet. Bring to a gentle simmer and cook for 1 to 2 minutes until the sauce reduces slightly. Remove from heat and stir in the butter and the remaining 1/2 teaspoon of kosher salt until the butter is fully incorporated.

7. 7

   Return the chicken breasts to the skillet and spoon the lemon-wine sauce over them. Serve immediately, garnished with fresh parsley and lemon zest.