1⁄3 cup flour
4 boneless, skinless chicken breasts, pounded very thin
1 tbsp olive oil
1⁄2 lemon, juiced
2 tbsp butter
1 tbsp parsley
4 lemon wedges
- Mix together flour, Seasoning, Sea Salt and Pepper. Pat chicken breasts dry with a paper towel and generously dredge in flour mixture.
- Heat a frying pan over medium-high heat. Add olive oil and pan-fry chicken until golden brown, about 4 minutes per side. Remove from pan and keep warm.
- Add lemon juice to pan, stirring to scrape up all flavourful bits. Remove pan from heat, swirl in butter and parsley. Serve chicken breasts with a light drizzle of lemon butter sauce and a wedge of lemon.