Categories: Poultry- Chicken

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 tsp. salt
• Freshly ground black pepper
• Flour for dredging
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup reduced-sodium chicken broth Or dry white wine
• 1/3 cup chopped fresh parsley (optional)
• lemon slices

Directions

1. Cut chicken breasts in half lengthwise; sprinkle with salt and pepper. Dredge in flour and shake off excess.
2. In a large skillet, melt 2 Tbsp. butter with olive oil over medium-high heat. Add chicken to pan and cook until browned, about 3 to 4 minutes per side.
3. Transfer chicken to a plate. Remove pan from heat. Add lemon juice and chicken broth or wine and scrape up the brown bits from the bottom of the pan. Return to heat and bring to a boil. Put chicken back in pan and simmer 5 minutes or until cooked through.
4. Remove chicken to a platter add 2 Tbsp. butter to sauce and cook, whisking, about a minutes. Return chicken to skillet and sprinkle with parsley and lemon slices.

Email to a friend | Print this recipe | Back