Ingredients:

  • 1.5 lb chicken breasts, sliced into 1-inch medallions
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken medallions completely dry with paper towels. Season evenly with salt, pepper, and paprika.
  2. Heat the avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer; sear for 4–5 minutes per side without moving them until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Add the butter to the remaining pan drippings. Once the butter begins to foam, stir in the minced garlic and dried oregano, sautéing for 60–90 seconds until fragrant.
  5. Stir in the lemon juice to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  6. Return the chicken and any accumulated juices to the skillet. Toss for 1–2 minutes to glaze the meat until the internal temperature hits 165°F (74°C).
  7. Garnish with fresh parsley and serve.