Pound chicken breasts to flatten or cut horizontal if breasts are too thick. Soak chicken in milk while mixing the the herbs and flour. Mix the flour and herbs in a large plastic resealable bag and shake well to blend. Shake excess milk from chicken and place in resealable bag one piece at a time. Shake bag until chicken is well coated. Melt butter with the olive oil over medium heat. Turn heat to medium-high and place chicken in the skillet.

Brown chicken 3 minutes on one side then flip chicken over and brown the other side for about 3 minutes. Flip chicken over one more time; cover and reduce heat, cook chicken for 15-20 additional minutes or until cooked through.

-SIDE DISH-

LEMON CREAM ORZO WITH SPINACH

2 cups orzo pasta
2 tsp. chicken base
2-3 cups fresh spinach, chopped fine
1 (3 oz.) package of cream cheese
1/3 cup milk
1 lemon
1/2 tsp. grated lemon peel
1/2 tsp. salt
1/4 tsp. pepper

Bring a medium pot of water to a boil. Add chicken base to the water. When water boils, add pasta and spinach at the same time and cook according to pasta instructions Drain orzo/spinach and leave in the colander while preparing the sauce. Using the same pot, melt cream cheese over low heat slowing adding the milk. Stir in the juice of 1 lemon, grated lemon peel, and salt & pepper. Stir through to combine adding a little more milk if necessary to get a creamy sauce.

Pour orzo back into the pan and stir gently until well coated with sauce.