Recipe courtesy of Jessica Engel
2 chicken breasts (you can slice them or keep them whole), pound them slightly thinner but not extremely thin
flour (just to coat chicken)
6 T butter (unsalted preferred but salted is fine)
5 T olive oil
1/3 cup lemon juice
1/2 cup chicken stock
(if you want a more lemon-y sauce, add more juice)
Season the chicken with salt/pepper then coat it with flour.
In a frying pan melt the butter and add the olive oil and then cook the chicken.
Take the chicken out of the pan and then put the chicken stock and lemon juice into the pan, and scrape up the browned bits on the bottom. Let it boil for a minute or so and then put the chicken pieces back into the pan and coat each peice (the flour that cooked around the chicken will make the sauce thick).
After you coat the chicken, take it out and put it on a platter.
Reduce the sauce by letting it boil/simmer for a couple minutes and you pour it over the chicken or put it in a gravy boat.