Lemon Pepper Chicken

2 (11 - 12 oz each) chicken breasts, each sliced in half through the thickness to create two thinner portions

1 Tbsp all-purpose flour

1 tsp dried Italian seasoning

1 tsp coarse ground black pepper

3/4 tsp salt, or to taste

1/2 tsp garlic powder

1/8 tsp sugar (optional)

3 Tbsp unsalted butter, divided

1 Tbsp olive oil

1 1/2 Tbsp fresh lemon juice, plus 1/2 tsp lemon zest

1 Tbsp minced fresh parsley

In a mixing bowl whisk together flour, Italian seasoning, pepper, salt, garlic powder, and sugar. Evenly sprinkle and press mixture over both sides of chicken.

Melt 1 Tbsp butter with olive oil in a 12-inch non-stick skillet over medium-high heat.

Tilt pan to evenly coat with butter mixture then add chicken.

Let chicken cook until golden brown on bottom, about 5 minutes.

Flip pieces then let chicken continue to cook until cooked through in center. It should reach 165 degrees in center, about 5 minutes longer. Melt remaining 2 Tbsp butter in with chicken just near the end of cooking.

Remove from heat pour lemon juice into skillet along with lemon zest. Turn chicken pieces to coat in lemon butter mixture.

Sprinkle with parsley and serve warm.