A delightful and flavorful chicken dish with a tangy lemon sauce, perfect for a weeknight dinner.
Pound the chicken breasts to an even thickness using a meat pounder.
Even thickness ensures the chicken cooks uniformly.
Dredge the chicken breasts lightly in flour, shaking off any excess.
A light coating of flour helps create a golden crust.
Heat the butter and olive oil in a large sauté pan over medium-high heat until sizzling.
Ensure the pan is hot before adding the chicken to prevent sticking.
Add the chicken breasts to the pan and cook, turning once, until fully cooked and golden brown.
Cook the chicken in batches if necessary to avoid overcrowding the pan.
Remove the chicken from the pan and set aside.
Keep the chicken warm by covering it loosely with foil.
Add the lemon juice and chicken broth to the pan, whisking to combine.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Return the chicken to the pan and simmer until the sauce thickens slightly.
Simmer gently to avoid overcooking the chicken.
Serve the chicken over a bed of cooked basmati rice, spooning the sauce over the top.
Arrange the chicken neatly for an appealing presentation.
Garnish with chopped parsley and lemon slices before serving.
Fresh garnishes enhance both the flavor and appearance of the dish.
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