1-3/4 lb. boneless chicken breast
1 tablespoon butter
1 tablespoon olive oil
3 1/2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper

1/2 cup chicken broth
2 lemons
2 teaspoons minced garlic (jarred)
1 tablespoon dried parsley

Rinse chicken in cold water and pat dry with a paper towel. Using a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces. Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated. Add the oil and butter to a large skillet and turn the heat to medium-high. Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.

Place the chicken into the skillet and cook for about 2-3 minutes on one side.

Turn chicken over and cook for another 2-3 minutes.

While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup. Squeeze into the broth the juice of 2 lemons. Add garlic and parsley, stirring to blend. Turn the heat to medium and add chicken/lemon broth mixture to the pan with chicken. Simmer uncovered for about 15 minutes, turning the chicken occasionally. All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.

*If you don't want the chicken too tangy, add a tablespoon of milk to the lemon & chicken broth.