Chicken with Lemon Butter Sauce

Ingredients:

2 chicken breast, split, pounded thin

1 T. olive oil

3-4 T. butter, separated

1/4 c. shallots, minced

juice of 2 lemons

3/4 c. chicken broth

Directions:

Season chicken with salt and pepper. Heat 1 T. olive and 1 T. butter in a large skillet until butter foams. Add chicken, and saute on 1 side until golden brown, about 2 minutes. Reduce heat to medium. Flip and saute chicken until cooked through. Transfer to a plate. Raise heat to med-high and repeat with remaining chicken.

Add shallot to skillet, ad cook over medium heat, adding oil or butter as needed, stirring often, until golden about 1 minute. Raise heat to medium high .

Add lemon juice, broth, and any plate juices, and deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes.

Gradually stir in 2 to 3 T. cold butter until just melted. Season to taste.

Makes 2 to 4 servings. Total time 20 minutes.

Verdict:

We served this with egg noodles, which I think helped tone down the lemony flavor. I liked it. Blake did not but said that it was good the next day for left overs.