Ingredients

The following ingredients have 4 Servings
  • About 1 lb boneless skinless chicken breast
  • ¼ cup all-purpose flour
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken broth or stock
  • 1 teaspoon fresh rosemary and/or thyme ((or ½ teaspoon dried))

Instruction

  • Cover chicken breasts with plastic wrap and use the bottom of a glass to gently pound chicken to about 1 inch thick.
  • Combine flour, salt and pepper on a plate and dip both sides of the chicken breasts into the flour mixture until it’s all coated on all sides.
  • Heat olive oil in a skillet over medium high heat. Cook chicken on each side till browned and chicken is cooked through, about 4-5 minutes per side.
  • Remove chicken from skillet and set aside on a plate. Add butter to the skillet and use a whisk to scrape the browned bits from the bottom of the pan. Add chicken broth and herbs and simmer for a few minutes until thickened. Adjust seasoning if needed.
  • Add chicken and any juices that have collected on the plate back into the skillet and spoon the sauce over the top. Serve as desired.