Quick Lemon Herb Chicken Cutlets

1.Pat chicken cutlets dry with paper towels and season both sides with salt and pepper.

2.Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken cutlets and cook for 2-3 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside on a plate.

3.Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 30 seconds until fragrant.

4.Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes, until the sauce slightly reduces.

5.Stir in fresh parsley and chives. Return chicken cutlets to the skillet, turning to coat them in the sauce. Serve immediately.