Lemon Chicken

Cut chicken breasts horizontally so that each breast yields two thin pieces of equal size.

On waxed paper or in a pie pan, mix 2 tablespoons flour with salt and pepper.

In a separate bowl, beat the egg. Dredge chicken in flour mixture and then dip in egg, coating both sides.

Heat olive oil over medium heat in a frying pan large enough to hold all the chicken.

Stir in 1 tablespoon butter until melted. Add chicken and cook for 5 minutes.

Turn chicken, reduce heat to medium, and cook another 8 to 10 minutes.

Transfer chicken to a warm platter.

Add garlic and lemon slices to the drippings and cook until golden.

In a bowl, whisk together chicken broth, lemon juice, and 1 1/2 tablespoons flour until smooth.

Stir into the frying pan. Bring sauce to a boil and continue cooking for 1 minute.

Stir in remaining butter until melted. Remove lemon slices and arrange them over the chicken. Sprinkle with parsley.

Original page 93. Contributed by Mary Santoroski.