Ingredients:

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 lb baby gold potatoes, diced into 1/2 inch cubes
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Whisk the marinade. In a medium bowl, combine the olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, oregano, salt, and pepper. Note: Whisking ensures the dried herbs are hydrated.
  2. Coat the chicken. Toss your thin chicken cutlets in the marinade until fully coated. Let them rest for 5-10 minutes. Note: This short rest allows the salt to penetrate the meat.
  3. Heat the skillet. Place your 12 inch skillet over medium high heat with a splash of oil. Wait until the oil shimmers and almost smokes.
  4. Sear the chicken. Add the cutlets in a single layer. Cook 3-5 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F.
  5. Rest the meat. Move the chicken to a plate. Note: Resting prevents the juices from running out when you finally serve it.
  6. Sauté the potatoes. Using the same pan and the remaining chicken fats, add the diced potatoes. Sauté for 8-10 minutes, stirring occasionally, until edges are golden brown and fork tender.
  7. Infuse the butter. Reduce heat to medium. Stir in the butter and the remaining 3 minced garlic cloves; cook for 1 minute until the garlic is fragrant but not brown.
  8. Deglaze the pan. Pour in the chicken broth and 2 tbsp lemon juice. Use your spatula to scrape the bottom of the pan until the brown bits dissolve into the liquid.
  9. Glaze the dish. Return the chicken to the pan. Spoon the sauce over the meat for 2 minutes until the sauce thickens into a glossy glaze.
  10. Final touch. Garnish with chopped parsley and serve immediately.