Pound chicken breasts with meat mallet to a 1/2" thickness. Dredge lightly in flour, reserving excess. In large saute pan, over medium heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning over once, until juices run clear. Remove chicken to plate.
Stir reserved flour into saute pan. Whisk 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 & pepper. Serve chicken with lemon sauce over rice.
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