Lemon Herb Chicken

• 4 boneless chicken breasts
• 2 Tbsp. herb of choice
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/4 c. oil
• 1/2 c. chicken broth
• lemon juice from 1 lemon
• 1 Tbsp. zest from lemon, diced fine
• 3 Tbsp. flour

1. Place chicken breast halves between sheets of waxed paper and pound slightly with mallet.
2. Combine all dry ingredients, herbs, salt, pepper and 1/2 tablespoon of lemon zest with the flour. Dredge chicken breasts, one at a time, in flour.
3. Shake off excess.
4. Heat oil in skillet over medium heat.
5. Add chicken breasts without crowding; brown on each side about 4 minutes or until lightly browned.
6. Remove from skillet; drain all oil from skillet.
7. Add about 3 tablespoons of flour and brown.
8. Add chicken, broth and 1/2 tablespoon of zest, along with lemon juice. Simmer for 10 minutes or until tender.
9. Makes 4 servings.

chicken breasts, herb of choice, salt, pepper, oil, chicken broth, lemon juice from, zest from lemon, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697328 (may not work)