2 whole chicken breasts, boned, skinned and cut in half
Salt and pepper
Flour
2 tbsp. butter
3 tbsp. olive oil
3/4 c. chicken broth
4 slices lemon
1 1/2 tsp. lemon juice
Chopped parsley

Season chicken with salt and pepper. Lightly coat with flour. In a heavy skillet melt butter over medium heat; add oil. Saute chicken until golden. Transfer to platter. Pour off excess fat. Add 1/2 cup broth. Boil briskly 1-2 minutes, stirring constantly.

Return chicken to skillet. Arrange lemon slices on top. Cover and simmer over low heat 20 to 25 minutes. Remove chicken to serving platter. Add remaining broth. Boil briskly until broth is reduced to a syrupy glaze. Add lemon juice; cook stirring for 1 minute. Pour over chicken. Sprinkle with parsley if desired. Serves 2.