Jan's Lemon Chicken
This is a great meal for adults and my kids love it!
"Quite tangy, but interesting to the tongue. I like to sliver the chicken breast to 1/4 inch thick."- Stephansuch
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Jan's Lemon Chicken Preparation
Pound the chicken breasts to 1/2-3/4 inch thick. Mix the flour and sage together. Dust the chicken breasts lightly with the flour mixture. Melt the butter and olive oil in a saute pan over medium heat. Add the chicken breasts and saute, turning them as they become golden, 2-4 minutes per side. Transfer to a platter and keep warm. Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits. Boil until the sauce is reduced by one half. Add the lemon juice and sason to taste with salt and pepper. Pour the sauce over the chicken breasts and serve. Asparagus and bowtie pasta are goods sides.
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