Chicken with Pan Sauce in 20 Minutes

Instructions:

1. Pat the chicken breasts completely dry with paper towels and season generously with salt and pepper.
2. Heat the neutral oil and 1 tbsp of butter over medium-high heat until the butter foams. Add chicken and sear for 5–7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
3. Reduce heat to medium. Add the minced shallots to the remaining fat in the pan, sautéing for 1–2 minutes until translucent and fragrant.
4. Pour in the white wine, using a whisk or wooden spoon to aggressively scrape the bottom of the pan to release the browned bits (deglazing). Let the wine reduce by half.
5. Stir in the chicken stock and lemon juice. Increase heat to high and boil until the liquid reduces by half again and looks slightly syrupy.
6. Turn the heat to low and whisk in the cold cubed butter one piece at a time to create a stable emulsion. Stir in chopped parsley and serve over the seared chicken.