Ingredients:
2 boneless skinless chicken breasts cut in half lengthwise
¼ cup flour
1 tablespoon lemon pepper seasoning
½ teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic minced
½ cup low-sodium chicken broth
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
Lemon slices
Chopped parsley or dill
Instructions:
In a shallow, wide bowl, combine the flour, lemon pepper seasoning, and salt. Dredge the chicken breasts into the flour mixture.
Melt the butter and heat the olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown and cooked through. Remove the chicken, place it on an ovenproof plate, and put it in the oven uncovered on warm while you finish the rest of the dish.
If there are not 2 tablespoons of fat left in the skillet, add equal amounts of butter and olive oil to make up the difference and melt it over medium-low heat. Add the garlic and cook for a minute, stirring frequently.
Add the chicken broth and lemon juice and stir to get the brown bits off the bottom of the skillet. Simmer and reduce the sauce for a few minutes. Season with salt and freshly ground black pepper to taste.
Add the chicken back to the skillet and warm for a few minutes. Garnish with fresh lemon slices and chopped fresh parsley.
