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COOK TIME

12 Minutes

PREPARATION TIME

3 Minutes

INGREDIENTS

• 4 item boneless chicken breast halves
• 1 item salt, or to taste (optional)
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 item shallot, minced
• 1/2 cup low-fat chicken broth
• 2 tablespoon lemon juice
• 1 teaspoon coarsely ground black pepper

PREPARATION

Trim any visible fat from chicken. Sprinkle both sides with salt and pepper. On a plate or waxed paper, spread the flour. Coat chicken on both sides with flour, gently pressing to keep each piece intact. Holding the tapered end of the chicken breast, lightly shake off any excess flour. Heat oil and butter in large, heavy nonstick or well-seasoned skillet over medium heat. Add chicken with the tenderloin side down in skillet; sauté 5 minutes (keeping fat hot but not burning). Using tongs, turn chicken; cook until firm to the touch and juices run clear, about 5 additional minutes. Remove chicken from skillet; pour off all fat. Into skillet, stir shallot, chicken broth, lemon juice and coarse-ground pepper, scraping up browned bits. Over high heat, reduce mixture by half, about 2 minutes. Pour sauce over chicken. Delicious served with minted green peas cooked with sliced scallions, steamed new potatoes and rosé wine.

YIELD

4 Serving/s

Nutritional Information

Per serving: 242 calories, 10 grams fat, 86 milligrams cholesterol, 131 milligrams sodium, 8 grams carbohydrate, 30 grams protein.