Lemon chicken

There was a time that chicken was my go to protein. Then when I became pregnant with Maggie it was in my top 5 items that I could not be around. 8 years later and it is still not in the regular rotation of meals but this lemon chicken is so amazing I could eat it every week. 
Ingredients;

• Bonesless skinless chicken breast
• Lemon
• Salt and pepper
• Flour (we use Llano Seco patin flour)
• 2 tbs Sierra Nevada butter
• Wild Groves kitchen blend olive oil
• 1 cup chicken broth

Directions;

• Place the chicken between two pieces of parchment paper and thin chicken with a meat mallet.
• Sprinkle sale and pepper on each side of the chicken. Pour some flour onto a plate and dredge the chicken. Shake off any excess flour.
• Heat half of the butter and a drizzle of olive oil in a large skillet over medium high heat. Add the chicken and brown on each side for 2 minutes.
• Remove the chicken to a plate. Reduce the heat to medium or medium low. Add the chicken broth and juice the lemon to the skillet.Add the remaining butter. Using a wooden spoon stir the broth and juice picking up any of the brown bits on the skillet for 2-3 minutes. Add the chicken back in and allow to cook for about 8 minutes on each side.