Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/2-inch thick cutlets
  • 0.5 cup cornstarch
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, smashed and minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from stems
  • 0.5 lemon, juiced

Instructions:

  1. Pat the chicken cutlets bone-dry with paper towels to ensure a crisp crust. In a shallow bowl, whisk together the cornstarch, salt, and black pepper.
  2. Dredge each piece of chicken in the starch mixture, shaking off the excess until only a thin, translucent veil remains.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Place the chicken in the pan and sear for 4 to 5 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C).
  4. Reduce the heat to medium. Add the unsalted butter, minced garlic, rosemary, and thyme to the skillet.
  5. Once the butter melts and begins to foam, use a spoon to baste the garlic-herb butter over the chicken cutlets for 1 minute until the garlic is fragrant and pale gold.
  6. Finish by squeezing the juice of half a lemon over the pan to brighten the flavors and serve immediately.