Saucy Lemon Chicken

0 Split [wprm-ingredient text="1.5 lbs. chicken breasts" uid="1"] down the center to form four thinner breasts. We do this so they will cook faster.
1 Season both sides of the chicken breasts with [wprm-ingredient text="1 teaspoon kosher salt" uid="2"] and [wprm-ingredient text="½ teaspoon black pepper" uid="3"].
2 Heat a large skillet with high sides over medium heat on the stovetop. When warm, drizzle in [wprm-ingredient text="1 ½ teaspoons extra virgin olive oil" uid="4"].
4 Add the chicken, and sear both sides until golden brown. Remove from the skillet and set aside. This does not need to be cooked through completely yet.
5 Measure in [wprm-ingredient text="½ cup minced shallots" uid="5"] and sauté for 5-6 minutes, or until translucent.
6 Add in [wprm-ingredient text="¼ cup minced garlic" uid="6"] and cook until fragrant, about 1-2 minutes.
7 Pour in [wprm-ingredient text="½ cup dry white wine" uid="8"] and [wprm-ingredient text="¼ cup freshly squeezed lemon juice" uid="9"]. Use a wooden spoon to scrape the bottom of the pan and remove the browned bits.
8 Turn down the heat and simmer until the sauce begins to cook down, then add  [wprm-ingredient text="4 tablespoons unsalted butter" uid="10"], [wprm-ingredient text="Zest of 1 lemon" uid="11"] and [wprm-ingredient text="4 teaspoons chopped fresh parsley" uid="12"].
9 Add the chicken back to the pan and simmer for a little longer until the chicken breasts have cooked completely through to 165°F.
10 Serve immediately, and enjoy!