Delicious with steamed basmati rice, or tiny boiled red potatoes.
It serves 4.
- 1 tablespoon grape seed oil
- 2 boneless, skinless chicken breasts, halved
- Salt and ground white pepper to taste
- 1/4 cup butter
- 1/4 cup fresh lemon juice
- 1/4 cup chicken bouillon
Season the chicken breast with salt and pepper to taste. In a heavy skillet over a medium-high heat, heat the oil and sauté the chicken breast until golden brown on each side and almost cooked through, about 4 minutes each side. Remove and set aside. Deglaze the pan with the butter, lemon juice and bouillon, scraping up the browned bits and incorporating them into the sauce. Simmer 3-4 minutes longer, or until the sauce thickens. Return the chicken breasts to the pan and simmer until cooked done, about 3 minutes longer. Serve at once topped with the sauce.