Instructions

• Halve the large chicken breasts if needed and place them between two pieces of plastic wrap or in a large zip-top bag. Using a meat tenderizer or rolling pin, flatten each breast to about 1/4 inch thickness. Pat the chicken dry with paper towels.
• Add 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to a large zip-top bag. Seal and shake to combine.
• Add the flattened chicken pieces to the bag (work in batches if necessary), reseal, and shake to coat each piece evenly with the flour mixture. Remove the coated chicken and set aside.
• Slice 1 lemon into rounds. Have the 1/4 cup butter and the thyme (if using) ready.
• Heat a large heavy-duty skillet over medium-high heat. Add the 1/4 cup butter and allow it to melt; it will foam briefly and then settle.
• Add the floured chicken to the hot butter in a single layer without crowding the pan. Cook 3–4 minutes per side, until each side is lightly browned and the chicken is cooked through. If the pan becomes crowded, cook in additional batches and transfer cooked chicken to a plate.
• Remove the chicken from the pan and set aside. Add the lemon slices (and thyme, if using) to the pan and cook about 1 minute per side until lightly browned and warmed.
• Return the cooked chicken to the pan, top with the cooked lemon slices (and any thyme), and warm together for about 30 seconds to 1 minute to combine flavors.
• Serve immediately, with rice, vegetables, or a salad.