sizzling.
reduce the heat to medium-high to prevent butter from smoking and fry chicken breasts 1-2 minutes per side until golden brown and cooked through. because these are so thin, they will cook very fast so it’s important to have your butter hot enough to brown them as they cook. remove finished breasts to another clean plate and season with pepper.
then and add stock to the pan. cook on high until reduced by half, scraping several times to get any brown bits in the sauce (about 4 minutes). next, add in lemon juice and remaining butter and cook, stirring as you go, until butter is melted (about 1 more minute). stir 