By Theodora Kaloudis, adapted
Prep Time: 10 moinutess
Cook Time: 10 Minutes
Serves: 2
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 or 2 chicken breasts
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 large cloves garlic, minced
1/4 cup packed fresh basil leaves, finely chopped
1/4 cup finely grated Parmesan cheese
1 lemon, cut into wedges (optional)
1. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Pat the chicken dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Add the chicken to the skillet and cook until golden brown on both sides and registers 165°F in the thickest part, about 3 minutes per side. Remove the skillet from heat and transfer the chicken to a plate; set aside.
3. Off the heat, add the remaining butter and stir until melted. Add the garlic and stir until fragrant, about 1 minute.
4. Place the skillet back over medium heat and return the chicken to the skillet along with any juices. Add half of the basil and turn to coat; season to taste with salt and pepper.
5. Top with the Parmesan and remaining basil. Provide lemon wedges on the side for squeezing over, if desired.
