Dine with this savory dish and excite your palate. It's a simple dish you can whip up on short notice, perfect for people with busy schedule.

3 skinless & boneless chicken breasts, butterflied & then cut in half

all-purpose flour

3 tablespoons butter

3 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

salt & pepper

1) Lightly season chicken with salt and pepper.

2) Dredge both sides of chicken in flour; shake off excess.

3) In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to fizzle, add 3 pieces of chicken. Cook for 3 minutes on each side or until browned. Remove and transfer to plate. If needed, add a tablespoon more of olive oil and butter. Cook in skillet remaining 3 pieces of chicken and brown both sides in same manner. Remove and add to the plate.

3) Add lemon juice and stock into the pan. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

4) Return all chicken to the pan and simmer for 5 minutes.

5) Pour generous serving of sauce over chicken. Put the rest of sauce in sauce dish and serve with chicken.