yield: 4 servings
4 skinless, boneless chicken breast halves (1 1/4 lbs.)
3 Tbsp. flour
2 Tbsp. butter
2 Tbsp. olive oil
2 cups (or 1 can) chicken broth
3 Tbsp. lemon juice
salt and pepper to taste
1. Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.
2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to plate.
3. Stir in reserved flour (add a little if you have none left after dredging) into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.
4. Return chicken to pan to heat through. Season to taste with salt and pepper.
*Dress it up with thinly sliced mushrooms or capers (optional).
*I serve this with rice and usually broccoli. Choose your favorite side dish and vegetable. This chicken will taste good next to any side!