- 4
- 5 mins
- 20 mins
Ingredients
- 2 boneless skinless ck breast
- 1 tsp poultry seasoning
- salt and pepper
- 1/2 c. all-purpose flour
- 2 tbs canola oil
- 2 tbs salted butter
- 1 14oz can chicken broth
- 2 tbs lemon juice
- 1 tbs chopped fresh parsley leaves
- 1 tbs chopped fresh basil leaves
- 2 tsp cornstarch
Preparation
Step 1
Slice breast in half lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken cook until golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Mix cornstarch with a little water to make a smooth paste. Stir in the cornstarch, lemon juice, parsley and basil. cook until thickened. Taste and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken and serve.