Steps

1. Cut one piece of chicken breast in half lengthwise.
   🕒 01:30
2. Spread the skin out neatly, then cut it in half through the middle.
   🕒 01:48
3. To even out the thickness, make a slit down the middle of the thickest part and open it up. Do the same for the other side.
   🕒 02:12
4. Season both sides of the two pieces of chicken breast with even thickness by sprinkling 1/3 to 2/3 tsp salt and generous coarsely ground black pepper. [Key Tip!] Chicken breast is mild, so add punch with pepper.
   🕒 02:47
5. Coat evenly with 1 tbsp lemon juice. [Key Tip!] Coating with lemon juice makes it juicy yet refreshing.
   🕒 03:38
6. Lightly dust the entire surface with flour as needed. [Key Tip!] Dusting with flour helps it brown nicely, protects the meat, and keeps it juicy.
   🕒 04:07
7. Melt 10g of butter in a frying pan.
   🕒 04:45
8. Place the chicken skin-side down in the pan and cook over medium-low heat until golden brown, stretching the skin. [Key Tip!] Cooking quickly and thoroughly gives it a nice color and makes the chicken breast flavorful and juicy.
   🕒 05:13
9. As the meat juices come out, move the butter around the pan while cooking.
   🕒 06:21
10. Flip the chicken, add the remaining 10g of butter, and cook while shaking the pan. Cook the flesh side for a shorter time than the skin side. [Key Tip!] Aim for about 80% skin side and 20% flesh side for a quick sear.
    🕒 07:10
11. Remove the nicely browned chicken and transfer it to a plate to rest.
    🕒 07:47
12. Wipe the pan clean of any remaining flavor and burnt bits, then melt another 10g of butter.
    🕒 08:05
13. Add 1/2 clove of grated garlic and sauté until fragrant, being careful not to burn it. [Key Tip!] Because the lemon in the seasoning is effective, using plenty of butter won't make it too rich.
    🕒 08:30
14. Generously pour the prepared sauce over the chicken on the plate.
    🕒 09:14
15. Top with 2 lemon slices and sprinkle with generous finishing coarsely ground black pepper to taste to complete the dish.
    🕒 09:20