Chicken Scaloppine With Lemon - cooking recipe

Ingredients

4 chicken breasts, skin removed and boneless
flour (to cover the chicken)
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
2/3 c. chicken broth
1/2 c. whipping cream
2 tsp. lemon juice
salt and pepper (to taste)
parsley and lemon wedges

Preparation

Place the chicken pieces between two pieces of wax paper or plastic wrap and pound with the flat side of a mallet until about 1/4-inch thick.
Coat the chicken with flour and shake off the excess.
In a wide frying pan, over medium-high heat, place butter and oil.
When butter melts, add as many pieces as will fit without crowding and cook quickly just until the meat is no longer pink when slashed, about 1 1/2 minutes on each side.
Place on a hot platter and keep warm.
Cook remaining pieces, adding more butter and oil if needed; add to platter and keep warm.