- 4 skinned and boned chicken breasts (abt 1 1/2 pd)
- 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 flat-leaf parsley
- garnish: lemon slices
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.
Melt 1 Tbsp butter iwth 1 Tbsp olive oil in large nonstick skillet over medium-high heat. Cook half chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to serving platter and keep warm. Repeat procedure with 1 Tbsp butter and remaining olive oil and chicken.
Add broth and lemon juice to skillet and cook 1-2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. add 8 lemon slices.
Remove skillet from heat; add parsley and remaining 2 Tbsp butter and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish if desired.