TOTAL TIME: 40 MINUTES
4 chicken breasts, cut into quarters
Freshly ground black pepper
½ cup plain flour
2 tbsp olive oil
1 clove garlic, minced
1 cup chicken stock
½ lemon, thinly sliced
¼ cup fresh lemon juice
3 tbsp butter
2 tbsp finely diced flat leaf parsley
Add flour to a bowl and season with salt and pepper. Place chicken pieces in flour and toss to coat, then shake off excess flour.
Heat olive oil in a frying pan and cook chicken until golden brown. Work in batches if necessary so that you don’t crowd the plan and add extra olive oil if needed. Remove chicken from pan and place on a plate lined with paper towel.
Use paper towel to wipe most of the oil from the frying pan and then add garlic and cook, stirring for 30 seconds before pouring in the chicken stock. Toss in lemon slices and bring to the boil. Cook, stirring occasionally until the sauce has reduced to about ⅔ cup. Add lemon juice and simmer for 5 minutes, then add butter and stir until it is melted and combined.
Return chicken to the pan and allow it to heat through, then toss in parsley before serving.