• Slightly flatten the chicken breasts so they are of similar thickness. Add them to a medium bowl and toss with three tablespoons of olive oil, lemon juice, rosemary, salt, and pepper. Cover and refrigerate for at least 30 minutes.
• Heat a large skillet over medium-high heat and add the remaining two tablespoons of olive oil and clarified butter. Add the chicken breasts to the pan and cook for 4-5 minutes on both sides until the center of the chicken reaches 165 degrees Fahrenheit. Serve warm.

Sauce

• Add the juice and shallots to a medium saucepan and cook over medium-high heat until the liquid is reduced by at least half.
• Add the butter and lemon juice. Let the butter partially melt before removing the sauce from the heat and whisking it quickly to melt the remaining butter and thicken the sauce. Taste and season with salt and pepper. Spoon some sauce over the chicken, reserving the rest to serve on the side with rice.