The perfect quick and easy recipe for busy days and workweek nights. This recipe has the ideal balance of tangy acid from the lemon juice and richness, from the butter used to sauté the chicken. Serve my Lemon Chicken with brown rice and sautéed farm fresh veggies.
2 tablespoons all-purpose flour
1 tablespoon freshly chopped thyme or rosemary
or 1 teaspoon dried herb of your choice
4 boneless chicken breasts, skin removed & pounded slightly
(pounding is optional and will help the chicken cook more quickly)
3 tablespoons olive oil
2 tablespoons unsalted butter
