Ingredients

• 1½ pounds of chicken breast fillets or cutlets

• 5 ounces of butter, divided

• 2 tablespoons of extra virgin olive oil

• Juice of 3 lemons

• 1 bunch fresh thyme

• 1 cup flour, for dredging

• Salt and black pepper

• Fresh parsley, chopped

Instructions

• Place 2 chicken breast fillets between sheets of baking paper or plastic wrap. Using the flat side of a meat mallet, gently pound until evenly thin, about ¼ inch thick. Repeat with remaining fillets.

• Season the chicken lightly with salt and pepper.

• Place flour in a shallow bowl and lightly coat each fillet on all sides. Shake off excess flour and lay the fillets in a single layer.

• Cut the lemons in half and squeeze the juice into a bowl, straining out seeds. Set aside.

• Heat a large frying pan over medium-low heat. Add the olive oil and about ¾ of the butter.

• Add several sprigs of thyme with a little lemon zest or a few thin lemon slices for extra flavor. Allow the butter to melt gently for about 2 minutes.

• Remove the thyme sprigs and lemon slices. Add the chicken fillets in a single layer. Cook about 2–3 minutes per side until golden and cooked through to 165°F. While cooking, spoon a little lemon juice over the chicken.

• Transfer the cooked chicken to a plate.

• Wipe the pan clean. Add the remaining butter over extremely low heat. Once melted, whisk in the remaining lemon juice and 1 tablespoon of the leftover flour until smooth and glossy.

• Return the chicken briefly to the pan and spoon the sauce over the top.

• Plate the chicken with some pasta spooning the sauce over both and sprinkle with the chopped parsley.

• Enjoy!