Ingredients

• 4 small boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp paprika
• 2 garlic cloves, minced
• ½ cup (120 ml) chicken stock
• Juice and zest of 1 lemon
• 1 tbsp butter
• Salt, pepper, and parsley

Let’s make it

1. Pat chicken dry and pound thick pieces to an even thickness. Season with salt, pepper, oregano, and paprika.
2. Heat oil over medium-high heat. Cook chicken for 5–7 minutes per side, depending on thickness, until the thickest part reaches 165°F (74°C). Transfer to a plate.
3. Lower heat. Stir garlic in the pan for 30 seconds. Add stock and lemon juice; scrape up browned bits and simmer for 3 minutes.
4. Stir in butter and zest. Return chicken and its juices to the pan. Spoon sauce over and finish with parsley.