by SANDRA LEE
4 or 5 chicken breasts
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Cut chicken breasts in half, lengthwise. Pound the pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick.
Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with flour, shaking off any excess. In a large skillet, over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken,working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Sir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken.