Chicken With Lemons And Asparagus

1. 1

   Gently pound chicken between 2 sheets of waxed paper to make cutlets. In a plastic bag or shallow dish, mix flour, salt and pepper. Dredge chicken in flour mixture until coated. Remove chicken, saving excess flour. In a large heavy skillet, heat butter and oil until bubbling, but not browned. Add chicken and brown on both sides. Remove chicken and reduce heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.