– 4 boneless, skinless chicken breast – 1 tsp salt – 1/2 tsp black pepper – 1 tsp garlic powder – 1 tsp paprika – 2 tbsp olive oil – 1 tbsp butter – 1/4 cup chicken broth – 1 tbsp lemon juice – Fresh parsley (optional)
Pound the chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika for full flavor.
Heat olive oil in a large skillet over medium heat. Once hot, place chicken in the skillet and cook for 5-6 minutes.
Flip the chicken breasts and cook the other side for another 5-6 minutes until golden brown and cooked through.
Remove chicken from skillet and set aside. In the same skillet, add butter and melt over medium heat.
Add chicken broth and lemon juice. Stir well, scraping the bottom to release all the flavorful brown bits.
Let the sauce simmer for about 2-3 minutes to reduce slightly and blend the flavors well.
Return the chicken to the skillet, spoon sauce over the top, and garnish with parsley. Serve hot with your favorite side.
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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