Lemon Chicken

4 skinless / boneless, chicken breast halves
(1 ¼ pounds)
4 Tablespoons flour
2 Tablespoons butter
2 Tablespoons Olive oil
1 ¾ cups chicken broth
¼ cup fresh lemon juice
Salt and pepper to taste
Cooked Basmati Rice
Pound chicken with meat mallet to uniform ½ inch thickness.
Dredge lightly in flour, reserving excess.
In a large sauté pan over med / high heat, melt butter with oil until
it sizzles. Add chicken breasts and cook each side until juices run
clear and golden brown in color. Remove chicken to plate.
Stir reserved flour into sauté pan. Whisk in broth and lemon juice.
Heat to boiling. Boil 1 minute to thicken slightly. Return chicken
to pan and heat through. Serve over rice.
(4 servings)

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