Categories: Chicken

Ingredients

• 4 skinned and boned chicken breasts
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup all-purpose flour
• 4 tbsp. butter, divided
• 2 tbsp. olive oil, divided
• 1/4 cup chicken broth
• 1/4 cup lemon juice
• 8 lemon slices
• 1/4 cup chopped fresh parsley
• Garnish: lemon slices

Directions

1. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 1 tbsp. butter with 1 tbsp. oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 tbsp. butter and remaining olive oil and chicken.

3. Add broth and lemon juice to skillet and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley and remaining 2 tbsp. butter and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish.

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