Last week, my mom was sent a Visiting Angel that fell straight from heaven--she is a lovely woman from Italy...yes, Italy. Can you imagine? Not only does Tizianna speak the same language, but the connection in terms of culture are simply indescribable. And the added bonus is that she loves to cook! Tizianna was kind enough to make this delicious dinner for my mom. She shared this quick recipe with me. It was a hit all around. Dinner doesn't get much easier than this deliciously simple lemon chicken recipe. Thanks to MyRecipes.com for the recipe directions and ingredient list.
How to Make It
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
I served this with a cold Italian potato salad and a few sliced tomatoes and black olives dressed in olive oil and balsamic vinegar. Mike loved it--that's what I call job security :)