Ingredients:
- 2 large, skinless chicken breasts
- flour
- salt
- pepper
- olive oil
- butter
Optional:
- parsley
- lemon slices
Cut each chicken breast in half heightwise so you end up with four thinner sheets of chicken breast. Sprinkle chicken with salt and pepper. 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 3 to 4 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with remaining chicken, adding more butter/olive oil if necessary.
In a sauce pan combine:
- 1/3 cup heavy whipping cream
- 1/4 cup chicken stock
- 1/4 cup lemon juice concentrate
- 1 teaspoon flour
- lemon slices (optional)
Mix and simmer. Pour over chicken before serving. Garnish with parsley.