Lemon Chicken

Lemon Chicken Italiano
Kim Poulson

6 boneless, skinless chicken breasts
½ c. flour
7 Tbl. butter, divided
1 Tbl. olive oil
Salt and pepper to taste
2 C. marinara sauce of your choice
4 Tbls. chopped onion
2 Tbls. fresh lemon juice
2 Tbls. chopped fresh parsley

Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened. Put flour and chicken a plastic bag and shake to coat chicken. Melt 3 Tbls. of the butter and the 1 Tbls. oil in a large skillet. Place chicken in skillet and cook over medium-high heat for about 5 min. per side. When cooked through, sprinkle with salt and pepper to taste. Place marinara sauce in the bottom of an oven-proof serving dish; top with chicken. Place chicken in a 250-degree oven to keep warm while preparing the lemon sauce.

To make lemon sauce, melt remaining 4 tbls. butter in the same skillet, scraping up brown bits from pan. Add onion and sauté until tender. Remove from heat. Add lemon juice and parsley. Pour hot sauce over chicken and serve. Makes 6 servings.