Total Time 30 minutes
Prep Time 10 minutes
Difficulty Level Easy
1½ lb boneless, skinless chicken breasts
½ tsp salt
½ tsp pepper
3 Tbsp butter, divided
3 cloves garlic, minced
¾ cup low-sodium chicken broth
¾ cup heavy cream
1 cup chopped green olives
Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
Melt 1 Tbsp butter in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side or until done. Remove chicken from skillet.
Melt 2 Tbsp butter in same skillet over medium heat. Add garlic; cook 1 minute or until fragrant. Add broth and cream; cook 3 minutes or until thickened.
Grate zest and squeeze juice from lemon. Add lemon zest and lemon juice to skillet, stirring to combine. Add chicken and olives; cook 2 minutes or until thoroughly heated.