Lemon Chicken

Ingredients:
4 skinless, boneless chicken breast halves (1 1/4 pounds)
3 T flour
2 T butter
2 T olive oil
1 3/4 C chicken broth
1/4 C fresh lemon juice
salt & pepper

Directions:
Pound chicken breasts with a meat mallet to a uniform 1/2" thickness. Dredge lightly in flour, reserving excess. In a large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning over once, until juices run clear. Remove chicken to plate. Stir reserved flour into saute pan. Which in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper.