Start by preparing the chicken breasts. If one side is significantly thicker, place your hand flat on top of the chicken and carefully slice horizontally to create two even pieces.

Pat the chicken breasts dry with paper towels to remove excess moisture.

Season both sides evenly with kosher salt and freshly ground black pepper.

Heat a stainless steel sauté pan over medium-high heat.

Add the vegetable oil and heat until it shimmers and has a slight smoke. Place the chicken breasts in the pan, laying them away from you to prevent splashing.Let them cook undisturbed for 4–5 minutes or until golden brown. Flip the chicken and cook the other side for another 3–4 minutes until the internal temperature reaches 150–155°F. Remove the chicken from the pan and place it on a resting rack.

Reduce the heat to medium and add a little fresh oil to the pan if needed.

Add the diced shallots and sauté until translucent. Stir in the minced garlic and cook until fragrant.

Deglaze the pan by adding the chicken stock, scraping up the browned bits (fond) from the bottom. Bring the stock to a boil and let it reduce by half, about 7–8 minutes.

Once the sauce has thickened slightly, stir in the butter, allowing it to melt and emulsify into the sauce. Add a squeeze of fresh lemon juice for brightness and season with salt and pepper to taste.

Slice the rested chicken breast at an angle for a visually appealing presentation. Spoon the pan sauce onto a plate and place the sliced chicken on top, or serve the sauce on the side to preserve the chicken’s crispness. Garnish with fresh parsley, if desired, and serve immediately.