Lemon Chicken

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4 Chicken Breast, boneless, pounded thinly

2 tbsps Lemon Juice

 Salt and Pepper

1/4 cup Flour

6 tbsps Extra Virgin Olive Oil

6 tbsps Butter

2 cloves Garlic, peeled and sliced

16 Stuffed Spanish Olives, with pimento

1-16oz can Chicken Broth

1 tbsp Parsley, chopped

Pound out the chicken cutlets so they are thin.
Season chicken with salt and pepper. Coat both sides of the chicken in flour, tap off excess.

Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large frying pan over medium heat.
Add chicken to pan and cook until golden brown, about 3 minutes per side. Remove chicken and drain on paper towel.

Add the remaining tablespoons of olive oil and butter, lemon juice and garlic to the pan.

Cook until garlic is golden brown, about 4 minutes.
Add olives and cook, stirring gently for about 4 minutes.
Add the chicken broth and boil until slightly syrupy.
Return the chicken to the pan and coat each piece in the sauce. Add parsley and swirl into sauce.

Serve and enjoy!