Easy one pan lemon garlic chicken with lots of nice pan sauce.
1. Slice the chicken crosswise into very thin slices, each about ¼-inch thick.
2. In a pan large enough to hold the chicken in a single layer, heat the olive oil over medium heat. When the olive oil starts to shimmer, add the garlic and sauté for about 30 seconds, then add the chicken. Reduce the heat to medium-low and sauté for about 12 minutes, tossing the chicken breasts periodically until they begin to brown on the edges.
3. Add the lemon zest and lemon juice. Increase the heat to medium and bring to a boil. Cook for about 2 minutes while using a wooden spatula to scrape any browned bits from the bottom of the pan.
4. Add the parsley, stir, then remove the pan from the heat.
5. Transfer the chicken along with any juices to a platter. Season with the sea salt and black pepper, then serve promptly. Store in an airtight container in the refrigerator for up to 2 days.
The Mediterranean Diet Cookbook for Beginners