Lemon Chicken Scaloppine

Method

1. Heat a pan with a drizzle of oil. Dredge chicken slices in flour, shaking off the excess, and place them in the pan. Season with salt and pepper. Let them brown without moving for about 4 minutes.
2. Flip the chicken, deglaze with lemon juice, and cook for a few more minutes. Remove the chicken from the pan and keep warm.
3. Add butter to the pan with the cooking juices. Let it melt and cook the leftover flour for about a minute to create a roux.
4. Add lemon juice and hot broth. Stir until the sauce thickens into a creamy consistency. Add parsley and lemon zest.
5. Return the chicken slices to the pan and gently stir to coat them with the sauce.
6. Plate the chicken, garnish with more parsley and lemon zest.