| ( Easy ) Lemon Chicken
2 boneless / skinless chicken breasts -- split and trimmed .
¼ C. flour
½ C. white wine
1 or 2 lemons *
1 t. chopped garlic
½ C. chicken stock or broth
2 oz. olive or vegetable oil
1 T. butter
Chopped parsley
Salt and pepper
Make sure all fat is trimmed from chicken , put on cutting board - smooth side up = ( skin side ) , cover with plastic wrap , and pound with mallet until chicken is one thickness .
Heat skillet over medium to high heat , - when pan is hot , add oil .
Flour chicken on both sides , shake off excess flour and put in hot oil . Saute on both sides ,( approx 2 min. per side . The time depends on how high the heat ) Use vision for doneness , slightly browned is good.
Remove pan from stove , and drain oil .
Add white wine and cook for one minute . ( note , white wine over high heat in a hot pan can flame up . You might want to reduce heat first, put wine in pan away from stove and then return to burner )
Add chicken broth , garlic , juice of one lemon and cook until liquid reduces by ½ . ( * sometimes lemons are not as juicy as you might expect , this is why we have another lemon )
Add pinch of salt , freshly grated black pepper and parsley . Taste the sauce and adjust flavor . ( Remember , you can always add more stuff to sauce , but you can't take it out . Season slowly and taste to adjust . )
When sauce just starts to thicken , remove from heat, add butter and mix into sauce and serve .
Variations to previous recipe :
1. Add two teaspoons of capers to recipe for an extra zesty flavor.
2. Substitute lime juice for lemon juice.
3. Substitute chopped basil or dill for parsley .
4. Coat chicken with egg wash after flour and saute . ( make sure your oil is hot for this one or you will have a mess ) Substitute sherry wine for white wine and add some parmesan cheese and you have chicken french . | 
