Shaes Chicken LaMone

Directions

Season chicken with pepper, dip in flour, shaking off the excess. In a heavy skillet, melt 2 tablespoons butter with 3 tablespoons olive oil. Whenm foaming subsides, add chicken, saute' about two minutes or until golden brown. Transfer chicken to a plate. Pour almost all of the fat from the skillet. Add 1/2 cup of chicken stock & broil briskly for 1 or 2 minutes, stirring constantly and scraping any brown bits clinging to the bottom and sides off the pan. Return the chicken and simmer over low heat for 10-15 minutes or until tender. Transfer chicken to platter, add 1/4 of remaining chicken stock to the juices in the skillet and boil briskly until stock is reduced to a syrupy glaze, add the lemon juice and cook stirring for 1 minute. Remove from heat, swirl in 2 tablespoons soft butter pour over chicken, garnish with lemon slices. Serve with rosemary baked potatoes....they go so well together. Cut peeled potatoes into 4 or six peices each, place in a baking dish with butter and rosemary until crispy! ENJOY....I kow you will!