Step 1: Prepare the Chicken

1. 1. Place chicken breasts between two pieces of plastic wrap and gently pound to an even thickness of about ½-inch. This ensures even cooking.

1. 1. Season both sides with salt and pepper.

1. 1. If using flour, place it on a shallow plate and lightly dredge each chicken breast, shaking off excess. (This is optional but helps create a lovely golden crust.)

Step 2: Cook the Chicken

1. 1. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.

1. 1. Once the butter is melted and bubbling, add the chicken breasts.

1. 1. Cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F).

1. 1. Transfer chicken to a plate and cover loosely with foil to keep warm.

Step 3: Toast the Almonds

1. 1. In the same skillet (don’t clean it!), reduce heat to medium-low and add the sliced almonds.

1. 1. Toast them, stirring frequently, until golden brown, about 2-3 minutes. Watch carefully – they can go from perfect to burned in seconds! (A lesson I learned the hard way while chatting with Eric about his day.)

1. 1. Transfer the toasted almonds to a small bowl and set aside.

Step 4: Make the Sauce

1. 1. Return the skillet to medium heat and add 2 tablespoons butter.

1. 1. Once melted, add minced garlic and cook for 30 seconds until fragrant.

1. 1. Add chicken broth, lemon juice, and lemon zest, stirring to combine.

1. 1. Bring the sauce to a simmer and cook for 2-3 minutes until slightly reduced.

1. 1. Stir in half of the toasted almonds and most of the parsley (reserve some for garnish).

Step 5: Finish and Serve

1. 1. Return the chicken to the skillet, spooning some of the sauce over each piece.

1. 1. Cook for 1-2 minutes to warm the chicken through.

1. 1. Transfer the chicken to serving plates, spoon additional sauce over top, and garnish with remaining toasted almonds and parsley.