Courtesy of Southern Living Home Cooking Basics, Oxmoor House 2012.
|4 skinned and boned chicken breasts||2 tablespoons olive oil, divided|
|1 teaspoon salt||1/4 cup chicken broth|
|1/2 teaspoon pepper||1/4 cup lemon juice|
|1/3 cup all-purpose flour||8 lemon slices|
|4 tablespoons butter, divided||1/4 cup chopped fresh flat-leaf parsley|
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 and lightly dredge chicken in flour, shaking off excess.
Melt 1 Tbsp. butter with 1 Tbsp. 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 Tbsp. butter and remaining olive oil and chicken.
Add broth and lemon juice to skillet; cook 1 to 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; stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish with lemon slices, if desired.
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