Classic Honey-Lemon Chicken Scaloppine

1.Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/4-inch thick. Cut each breast into 2-3 smaller scaloppine pieces.

2.In a shallow dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each chicken scaloppine in the flour mixture, shaking off any excess.

3.Heat the olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

4.Reduce the heat to medium. Add the butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the lemon juice, honey, and chicken broth. Bring the mixture to a gentle simmer, stirring constantly, and cook for 2-3 minutes, or until the sauce slightly thickens.

5.Return the cooked chicken scaloppine to the skillet, turning to coat them in the honey-lemon sauce. Cook for another 1-2 minutes to heat through and allow the flavors to meld.

6.Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.