Slice the two chicken breasts horizontally and transfer them to a bowl or ziplock bag.
Combine the seasonings, minced garlic, Better than Bouillon Vegetable Base, and lemon juice in a bowl or ziplock bag. Apply the mixture onto the chicken until it is completely coated.
Preheat a hot cast-iron skillet with oil over medium heat. Add the seasoned chicken to the skillet and cook for 7 minutes on each side or until it is fully cooked. Ensure that the internal temperature reaches 165 F.
After adding the chicken stock and butter to the skillet, let it simmer for 3 minutes until the sauce thickens. Finally, spoon the sauce over the chicken.
To preserve the juices and thicken the sauce, let the chicken cool for 10 minutes after turning off the heat before slicing. Optionally, garnish with freshly chopped parsley.
Notes
Don't Overcook: Use a meat thermometer to ensure the chicken doesn't go over an internal temperature of 165°F. Also, be cautious while cooking the garlic, as overcooked garlic can turn bitter in taste.
White Wine: For an extra layer of flavor, consider adding a splash of white wine to the butter mixture. Be sure to simmer the mixture briefly to allow the alcohol to cook off before adding the chicken.
Tender Chicken: If you prefer a more tender texture, you can tenderize the chicken before cooking. Place the tenderloins between two sheets of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan