4 chicken breasts
3 T flour
2 T butter
2 T olive oil
1 ¾ c. broth
¼ c. lemon juice
Salt and pepper
cooked rice
Pound breasts to ½ in thickness. Dredge in flour, reserving excess. Melt butter with oil and add chicken breasts and cook 4-5 min turning once, until juices run clear. Remove chicken to plate. Stir reserved flour into pan. Whisk in broth and lemon juice. Heat to boiling. Boil 1 min to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper. Serve over rice.
