This is one our favorite week night meals. I serve it with brown rice, green beans and a salad.
The recipe is for 2 people, but easily doubled for 4... or 6...
2 Boneless, skinless chicken breasts. I use whatever I have, tonight I had strips.
1 T butter
1 T olive oil
1 1/2 T flour plus more for dredging
1/4 c panko (or any kind) bread crumbs
1 1/2 c chicken broth
1 lemon, juiced
salt and pepper
Pound chicken breasts with a meat mallet to uniform thickness. Dredge lightly in mixture of flour, breadcrumbs, salt and pepper. - i also add a dash of garlic powder
In large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken and saute, turning once or twice until golden brown and juices run clear. Remove chicken and set aside.
Add lemon juice and chicken stock to pan. Whisk in flour and heat for 1 minute till boil and reduce heat to simmer. Return chicken to pan and heat through. Season with salt and pepper.
adapted from a recipe called Katie Courics lemon chicken msnbc. 2006