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Instructions |
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cut each chicken breat into 3 slices and pound thin dredge the chicken pieces into the seasoned flour
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heat the oil and butter in a heavy frying pan and once hot cook the chicken un batches on medium heat until golden brown and cooked through. place chicken on a warm tray and cover
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add the wine to the pan and on medium high heat scape up the browned bits on the bottom cook the wine has reduced by half
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slice the lemons thinly about 1/8 of an inch thick. add the lemons lemon juice and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced add the olives parsley and butter and mix well season with salt and pepper place the chicken on a platter and pour the sauce on top and serve
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Serving
Suggestions |
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if your sauce has not thickened as much as you would like whisk in 1 tablespoon softened butter mixed with 1 teaspoon of flour
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Originally Submitted
12/15/2008
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