1 lb boneless chicken breast
1/4 c flour
2T olive oil
2 T lemon juice
salt & pepper to taste
Rinse chicken breasts and pat dry. Trim any excess fat or gristly bits. Cut each breast in half, or even thirds if large. Set aside on a plate.
Begin heating oil in a large frying pan over medium heat. Put flour in a shallow bowl.
Place chicken pieces, one by one, in a heavy plastic bag (its the perfect use for those bags inside of cereal boxes!) and pound flat (about 1/4″ thick) with a kitchen mallet. Coat each piece of flattened chicken with flour, gently shake off excess and place in the frying pan when the oil is hot, or set aside on a plate if the pan is full. Don’t stack them!
Fry in oil until cooked through and browned, about 4 minutes each side. Remove to a serving platter and continue this process until all the chicken is done; keep warm in the oven. Turn down the heat if the chicken cooks too fast or the oil starts to blacken.
Immediately after removing the last piece of chicken, pour the lemon juice into the pan and stir with a wooden spoon until the pan is deglazed and a nice sauce forms. Pour over chicken and serve.