Chicken with Lemon Parsley Sauce Recipe

Directions:

1. Make the Chicken:
2. One at a time, place each chicken breast between two pieces of plastic wrap. Using a meat mallet or, if you're me, a rolling pin, pound the meat until it is about 1/2 thick. If you can, 1/4 is even better. As each piece is finished, remove it to a plate and cover it with plastic.
3. Heat the oven to 200 degrees F. Pour the flour onto a plate and set aside. Season each piece of chicken with salt and pepper, then dredge in the flour on both sides, shaking the excess back onto the plate. Do not stack the chicken as you finish.
4. Heat the olive oil in a large skillet over med-high heat and saute chicken until golden brown on each side. The time will differ depending on how thin your chicken is. The chicken will finish in the oven, so it's better not to over do it.
5. Transfer each piece onto a baking pan, and if possible, fitted with a rack. I used a cooling rack set on the pan. Keep the chicken warm while you make the sauce.
6. Make the Sauce:
7. Using the same skillet you sauteed the chicken in, pour the veggie stock in and stir, scraping up the brown bits left in the pan. Cook over med-high heat and reduce until there is about 1 cup of liquid left. This takes about 10 minutes.
8. Whisk in the small cubes of butter (I know there are a lot...) a few at a time, stirring until each is melted before adding more.
9. Add the lemon juice, taste the sauce, and add more salt and pepper to your liking. Cook until slightly thickened.
10. Add the parsley and stir.
11. Remove the chicken from the oven and return it to the skillet with the sauce. Cook gently for about 5 minutes