Creamy lemon chicken✨

1. Pound the chicken breasts until they are ~1/3" thick; season with salt and pepper on both sides and coat in flour.
2. Preheat a large skillet over medium heat and melt 1 Tbsp of butter with 1 Tbsp olive oil; place the chicken on the skillet and cook until golden brown on both sides and internal temperature reaches 165°F (4-5 mins per side) then remove from the pan and cover with foil to keep warm.
3. Add 1 more Tbsp of butter and the garlic and sauté for 1 min.
4. Add the chicken stock, milk, and 1/8 tsp kosher salt, and sauté stirring constantly for 2-3 more mins until liquid reduces by half and thickens slightly.
5. Add the lemon juice and turn off the heat.
6. Serve the sauce on top of the chicken and top with parsley and parmesan - enjoy! 

Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture), olive oil for butter, vegetable stock for chicken stock, and unsweetened oat milk for milk.