1 broiler-fryer, about 3 lbs.
1 tbsp. butter
2 tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. leaf rosemary, crumbled
1 lemon, sliced and seeded

Cut chicken into serving size pieces. Heat butter and oil in large heavy skillet; add chicken pieces and brown slowly for about 10 minutes on each side. Sprinkle salt, pepper and rosemary over pieces and arrange lemon slices on top.

Cover and lower heat. Cook for 20 minutes or until chicken is tender. Check after 10 minutes and if liquid from lemon slices has evaporated, add 1/4 cup water to prevent scorching. Serve with rice pilaf or oven-browned potatoes. Yield: about 3 servings.