Lemon Chicken - Roan & Seth

Ingredients:

4 skinned and boned chicken breasts

1 t. salt

½ t. pepper

1/3 c. flour

4 T butter, divided

2 T. olive oil, divided

¼ c. chicken broth

¼ c. lemon juice

 8 lemon slices

¼ c. chopped fresh flat-leaf 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 ¼ 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 T. butter with  T. olive 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 T. 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 T butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.