Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon butter (15g)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (120ml)
  • 1/2 cup chicken broth (120ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons butter, cold and cubed (30g)
  • 1 tablespoon chopped fresh parsley, for garnish (optional) (5g)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside. Add butter to skillet to melt while chicken rests.
  3. Add minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
  4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to medium.
  5. Add chicken broth and lemon juice. Simmer for 5-7 minutes, until the sauce has reduced slightly.
  6. Remove the skillet from the heat and whisk in the cold butter, one cube at a time, until the sauce is emulsified and glossy.
  7. Return the cooked chicken breasts to the skillet and spoon the garlic sauce over them.
  8. Garnish with fresh parsley (if using) and serve immediately.