Monday, November 15, 2010

Lemon Chicken

6 chicken breasts, pounded flat
juice from 1/2 a lemon
4 Tbl. chopped parsley
1 1/2 cups flour
1/3 cup butter
2 Tbl. olive oil
salt and pepper

Coat chicken in flour, then cook in oil and 1-2 Tbl. of butter in a skillet until done. Remove chicken. Add 4 Tbl. of butter, parsley and fresh lemon juice from 1/2 a lemon to a pan. Pour over chicken and serve with rice.  Also good with a clove or two of garlic thrown in for good measure.

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