A delightful twist on the classic chicken scaloppine, featuring a zesty lemon-herb sauce.
Prepare the chicken by pounding it thin.
Pounding the chicken ensures even cooking and tender meat.
Coat the chicken in flour.
Shake off excess flour to prevent clumping.
Cook the chicken in a skillet until golden and cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
Prepare the sauce by sautéing garlic in olive oil.
Don't let the garlic burn; it should be golden and fragrant.
Add chicken broth, lemon juice, and red pepper flakes to the skillet and reduce.
Simmer the sauce until it thickens slightly for a concentrated flavor.
Serve the chicken with the sauce and garnish with parsley.
Serve immediately for the best taste and texture.
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