Lemon Chicken

• 4 pieces Boneless, Skinless Chicken Breast Halves
• Lemon Pepper To Taste
• 13 cups Flour
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• Sauce:
• 1 cup Chicken Broth
• Zest Of One Lemon
• 1/4 cups Fresh Lemon Juice
• 1 Tablespoon Cornstarch
• 2 whole Green Onions, Sliced
• Basmati Rice For Serving

1. Place chicken between 2 pieces of plastic wrap and pound thin.
2. Season w/lemon pepper (can salt also, if desired).
3. Put flour in a shallow dish.
4. In a large skillet, melt butter and olive oil over medium or med-high heat.
5. Lightly coat each chicken piece with the flour mixture.
6. Place chicken in hot skillet and brown on each side until juices run clear, turning once.
7. Remove from skillet; keep warm and DONT wipe the skillet clean.
8. While chicken is browning, stir together broth, zest, lemon juice, cornstarch, and green onions.
9. After removing chicken, add sauce to skillet.
10. Scrape up the brown bits and stir sauce until thickened and bubbly.
11. Cook and stir 2 minutes more.
12. Add chicken and any juices back to skillet and coat with sauce.
13. Serve immediately with basmati rice.

chicken, lemon pepper, flour, butter, olive oil, chicken broth, lemon, lemon juice, cornstarch, green onions, basmati

Taken from tastykitchen.com/recipes/main-courses/lemon-chicken-2/ (may not work)