Pan Seared Chicken with Lemon Butter Sauce

1. Pound the chicken breasts until they are ~1/3” thick and season with salt and pepper on both sides. Pour the flour into a large shallow bowl (or plate), then press the chicken breasts into the flour to coat on both sides.
2. Preheat a large pan over medium heat and add 1 Tbsp avocado oil and 1 Tbsp butter. Add the chicken breasts to the pan and cook until golden brown on the first side (4-5 mins), flip, and cook until golden brown on the second side and internal temperature reaches 165°F (4-5 mins more mins). Remove the chicken from the pan and cover with foil to keep warm.
3. Turn the heat down to low and add 1 more Tbsp of butter along with the garlic. Sauté until garlic becomes fragrant and turns golden brown (~30 secs; make sure not to burn it) then add the chicken broth.
4. Scrape up the pan drippings with a spatula and stir them into the chicken stock. Cook for 1-2 min until the chicken stock bubbles and thickens slightly (turn up the heat to medium if needed) then stir in the lemon juice and lemon zest to taste.
5. Turn off the heat and stir in 1 more Tbsp of butter. Spoon the sauce over the chicken, sprinkle with fresh parsley, and enjoy!