Recipe from Karen Newman of Buellton, Calif.

Ingredients:

  • 4 skinless, boneless chicken breasts (about 1 1/4 lbs.)
  • 3 T. flour
  • 2 T. butter
  • 2 T. olive oil
  • 1 3/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • Cooked rice (your choice)
  • Salt and pepper to taste

Directions:

  1. Pound chicken breasts with meat mallet to a uniform 1/2 in. thickness. Dredge lightly in flour, reserving excess.
  2. In large frying pan, over medium high heat, melt butter with olive oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning once, until browned. Transfer chicken to a plate.
  3. Stir reserved flour into frying pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.
  4. Return chicken to pan to heat through. Season to taste with salt and pepper.
  5. Serve chicken with lemon sauce over rice.

Makes 3 servings.