INGREDIENTS
4 boneless, skinned chicken breasts
1/2 cup flour
1 large pat butter
2 tbsp. olive oil
1 cup. dry wine
1-2 cans chicken stock
1 fresh lemon, sliced into 1/4" slices, all seeds removed
1 head of broccoli (cut off stem, cut Florets into small pieces).
DIRECTIONS
1. Fillet chicken into 1/2" slices.
2. Put some flour in a plate and dredge chicken in flour.
3. Saute chicken in butter and oil in a large skillet until browned.
4. Remove chicken from pan.
5. Deglaze the pan with the wine (or absolut or whatever).
6. Put lemons into bottom of pan.
7. Layer chicken over lemons.
6. Add broccoli and chicken stock until chicken is almost covered.
7. Bring to a boil; then reduce heat and simmer until fork-tender.
8. Serve over pasta, rice, whatever.
