PAN SEARED GARLIC BUTTER CHICKEN

Mix either the lemon juice or the vinegar with water, wash chicken breasts, pat dry. Then make about 3 slices into each chicken breast. (This is optional, instead you could use a meat tenderizer and flatten the top part of the chicken breast that is usually a little thicker, this will help with cooking faster. In a small bowl combine all the seasonings and mix well to combine Season both sides of chicken with all the seasonings being sure to get some in the slices you made. Heat oil on medium high heat and brown chicken breasts for 4 minutes on each side. Leave all the chicken in the pan. Then in the middle and around pan add butter and garlic, continuously for about when butter melts, base chicken for 2 minutes, cover and cook for 10 minutes, then base again for 1 minute before serving.