Ingredients

• 1.5 lb chicken fillets or boneless, skinless chicken breasts

• 1 cup all-purpose flour, for dredging

• 4 tablespoons extra-virgin olive oil, divided

• 4 tablespoons unsalted butter, divided

• 3 lemons

• ½ cup chicken stock

• 6–8 fresh thyme sprigs

• 1 teaspoon finely grated lemon zest

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon freshly ground black pepper, plus more to taste

• 2 tablespoons fresh Italian parsley, finely chopped, for garnish

Instructions

• Prepare the Chicken: Place the chicken fillets between two sheets of baking paper or plastic wrap. Using the flat side of a meat mallet, gently pound the chicken until it is evenly thin, ¼ inch thick. Do not pound aggressively; the goal is to tenderize and flatten the chicken without tearing the meat. Season both sides of the chicken lightly with salt and freshly ground black pepper.

• Dredge the Chicken: Place the flour in a shallow bowl or dish. Lightly dredge each chicken fillet in the flour, coating both sides and the edges. Shake off all excess flour. The coating should be very thin—just enough flour to help the chicken brown and to contribute to the sauce. Place the floured chicken in a single layer without stacking.

• Prepare the Lemon: Zest one of the lemons. Juice all three lemons through a small strainer to remove the seeds. You should have ½ cup of fresh lemon juice, although the exact amount will depend on the lemons. Set the juice aside.

• Infuse the Butter and Olive Oil: Place a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When the butter has melted and begins to foam, add the fresh thyme sprigs and the lemon zest. Allow the thyme and zest to gently infuse the butter and olive oil for 1–2 minutes. Do not allow the butter to burn. Remove the thyme sprigs and set them aside.

• Cook the Chicken: Increase the heat slightly to medium-high. Place the chicken fillets in the skillet without crowding the pan. Work in batches if necessary. Cook for 2–3 minutes on the first side, until the chicken is golden brown. Turn the chicken and cook another 1–2 minutes, or until golden and cooked through. Transfer the chicken to a warm plate and loosely cover with foil. Repeat with the remaining chicken, adding a little more olive oil or butter to the pan if necessary.

• Make the Lemon Pan Sauce: Do not clean the skillet. The browned bits left on the bottom of the pan are essential to the flavor of the sauce. Reduce the heat to medium. Add the ½ cup chicken stock, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits. Add ⅓ cup of the fresh lemon juice and return the thyme sprigs to the pan. Bring the mixture to a gentle simmer and cook for 3–5 minutes, allowing it to reduce slightly and concentrate in flavor. Taste the sauce. Add more lemon juice if you prefer a brighter, more pronounced lemon flavor.

• Finish the Sauce: Remove the thyme sprigs. Reduce the heat to low. Cut the remaining 2 tablespoons butter into small pieces and whisk them into the sauce, one piece at a time. The butter should emulsify into the lemon-stock mixture, creating a smooth, glossy, silky sauce. Taste and adjust the seasoning with salt and freshly ground black pepper. The finished sauce should be pleasantly lemony, buttery, and savory—not overwhelmingly acidic.

• Finish the Chicken: Return the chicken and any accumulated juices from the plate to the skillet. Spoon the lemon-butter sauce generously over the chicken. Allow the chicken to warm gently in the sauce for 1–2 minutes. Do not boil the sauce at this stage, as vigorous boiling can cause the butter to separate. Remove from the heat.

• Garnish and Serve: Transfer the chicken to a serving platter or individual plates. Spoon the remaining lemon-butter sauce over the chicken and garnish with freshly chopped Italian parsley. For an especially attractive presentation, add a few very thin lemon slices and a small fresh thyme sprig to the platter. Serve immediately.