Step-by-Step Instructions

1. 1.Prepare the Chicken Breasts

   Take two large chicken breasts. Using a sharp knife, carefully slice each breast horizontally through the center to create thinner cutlets. You should get 4-5 pieces from two large breasts. Remove any tendons or excess fat.

2. 2.Tenderize the Chicken

   Place the chicken cutlets between two sheets of plastic wrap. Using a meat tenderizer, pound the chicken until it is uniformly thin, about 1/4 inch thick. Focus on the thicker parts to ensure even cooking.

3. 3.Season and Dredge the Chicken

   In a shallow dish, combine 1/4 cup of cornstarch with salt, pepper, and garlic powder to taste. Dredge each chicken cutlet in the seasoned cornstarch, ensuring it's fully coated. Tap off any excess.

4. 4.Heat the Pan and First Sauté

   Place a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, add 1 teaspoon of minced garlic. Immediately place 2-3 dredged chicken cutlets into the hot pan.

5. 5.Cook Chicken (First Batch)

   Pan-sear the chicken for approximately 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set aside on a plate.

6. 6.Cook Chicken (Second Batch)

   Wipe out any burnt bits from the pan with a paper towel. Add another 1-2 tablespoons of olive oil, 1 tablespoon of butter, and 1 teaspoon of minced garlic to the pan. Once hot, add the remaining 2-3 chicken cutlets and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.

7. 7.Prepare the Lemon-Butter Sauce

   In a clean pan (or the same pan after wiping it clean), add 1 cup of chicken broth. Bring it to a gentle boil. Squeeze the juice of one whole lemon (approximately 2 tablespoons) into the broth. Add 1-2 tablespoons of butter to the pan and allow it to melt.

8. 8.Thicken the Sauce

   In a small bowl, mix 1 teaspoon of cornstarch with 1-2 tablespoons of water to create a slurry. Add a few drops of the cornstarch slurry to the bubbling lemon-butter sauce, stirring continuously with a wooden spoon until it reaches your desired thickness. Add a couple of lemon slices to the sauce for extra flavor.

9. 9.Combine and Serve

   Once the sauce has thickened, return all the cooked chicken cutlets to the pan with the sauce. Allow them to simmer for about a minute to absorb the flavors. Garnish with fresh chopped parsley. Serve immediately with a lemon wedge.