Lemon Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 399kcal

4 tbsp Extra-virgin olive oil
1 lb Chicken breast boneless skinless butterflied in half lengthways to make thin even pieces
1/2 cup All-purpose flour
2 Eggs lightly beaten
2 tbsp Butter
1 cup Chicken broth
3 tbsp Lemon juice
3 tbsp Fresh parsley chopped

Preheat a large nonstick pan over medium heat with olive oil.
Season the chicken with salt and pepper. Dip the chicken into the flour to coat well and shake off excess, then into the scrambled egg and place the chicken into the pan.
Cook for about 3 minutes on each side. When chicken is golden brown on one side, flip and cook the other side for about 3 minutes. Remove the chicken and transfer to a plate.
In the same pan melt the butter. Add 1 tbsp of flour and cook for 1 minute while stirring together. Add the broth and lemon juice. Return the chicken to the pan and simmer for 5 minutes while stirring occasionally until the sauce thickens to a smooth consistency. (if the sauce is too thick thin it out with a little more broth) Garnish with parsley before serving.