Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.
Heat 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm.
Add 1 Tbsp. butter and remaining 1 Tbsp. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm.
Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
LOVE, LOVE, LOVE this dish! It is quick and easy and the sauce is amazing-- we ALWAYS double it! This is really a staple in our house, you can dress it up with lemon steamed asparagus and mashed potatoes or down with baked french fries or greek potatoes and it remains a healthy, delicious meal!
This was a great recipe full of flavor. I even eliminated the oil and used light butter. I did add a bit of flour at the end to thicken but overall, a huge success, loved by the hubby. Will definitely make it again.
This recipe was excellent! I only made one whole chicken breast, but I made the full amount of sauce. I think there was just enough sauce. If I was going to make two whole chicken breasts, I would definitely double the sauce. I served with Sauteed Carrots with Sage from Cooking Light.