Lemon Chicken

• 1 lb. boneless, skinless chicken breasts or tenders
• 4 Tbs. [gluten free] flour
• 2 Tbs. olive oil
• 2 Tbs. butter
• Zest and juice of 1 large lemon
• 2 tsp. fresh thyme
• Salt and pepper

Directions

1. If using chicken breasts, pound them to a uniform ½ inch thickness.
2. Heat the olive oil and butter in a large skillet.
3. Season both sides of each piece of chicken with salt and pepper.
4. Mix the thyme and the lemon zest into the flour then dredge each piece of chicken in the flour mixture. Reserve the left-over flour.
5. Brown the chicken pieces in the oil, several minutes on each side, until juices run clear.
6. Remove chicken to a plate and keep warm.
7. Add the left-over flour and the lemon juice to the skillet and make a sauce.
8. Return the chicken to the pan and cook another minute on each side in the lemon sauce.