Garlic Butter Chicken

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

4 (5 to 6 oz.) chicken cutlets

3/4 tsp. kosher salt

1/2 tsp. ground black pepper

1/3 cup all-purpose flour

6 Tbsp. unsalted butter, divided

4 cloves garlic, minced

2/3 cup chicken broth

1 Tbsp. minced fresh chives

3 Tbsp. minced fresh parsley

Instructions

Season and dredge the chicken: Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Cook chicken: Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Keep chicken warm: Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Make garlic-butter sauce: Add 1 tablespoon butter to pan and add garlic. Cook 1-2 minutes until fragrant. Add chicken broth and cook until reduced by half, about 5 minutes, stirring frequently and scraping up the browned bits from the bottom of the pan.

Add herbs: Reduce heat to low and whisk in remaining 3 tablespoons butter until melted. Stir in chives and parsley. Spoon sauce over chicken to serve.