Ingredients:

2-3 boneless, skinless chicken breasts
Salt & Pepper to taste
1 cup flour
1-1/2 Tbsp butter
1 Tbsp Olive Oil
1-1/4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
2 Tbsp corn starch
1 lemon juiced
1/2 lemon, sliced
Parsley

Directions: slice chicken breasts in half width-wise. Season both sides of each piece of chicken with salt and pepper. Dredge both sides in flour. In a large frying pan with a lid, melt butter. Add olive oil. Add chicken to hot pan, should sizzle immediately. Cook for 3-5 minutes per side until golden brown. Cover with lid and cook a bit longer until chicken is no longer pink. Set chicken aside in a separate dish.

Add 1/2 cup of chicken stock to pan. Heat to deglaze the pan. In a microwave-safe bowl, mix 1/2 cup chicken stock (cold) and corn starch. Add Cream, lemon juice, chicken stock from pan, salt and pepper. Whisk thoroughly. Heat in microwave for 1.5 minutes at a time until hot and thickened, whisking every 1.5 minutes.

Pour some sauce over chicken and garnish with lemon slices. Serve with Angel hair pasta.