1
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through.
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2
Pour in the white wine and lemon juice, scraping the pan to release browned bits, and let the mixture simmer for 2 minutes. Whisk in the butter until it melts and forms a smooth sauce.
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3
Return the chicken to the skillet, spoon the sauce over it, and heat for another minute. Garnish with chopped fresh parsley and serve immediately.
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