Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
2 tsps. Italian herb seasoning
4 boneless skinless chicken breast fillets, about 4 oz. each
1/2 cup all purpose flour
2 Tbsps. olive oil
2 Tbsps. unsalted butter
1/2 tsp. lemon zest
1/3 cup chicken stock
2 Tbsps. lemon juice
Instructions
Sprinkle herb seasoning over chicken. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge chicken in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to a serving dish. Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm. Add 2 tsp. remaining flour to skillet and cook about 1 minute, stirring constantly until smooth. Whisk in chicken stock and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken. Remove from heat. Stir in remaining butter until incorporated. Serve sauce over chicken.
