Chicken Scallopini

Italian herb seasoning
Chicken breasts
Flour
Olive oil
2 T butter
A little lemon zest
1/3 C chicken broth
2 T lemon juice

Sprinkle herb seasoning over chicken. Place breasts between 2 sheets of wax paper and pound lightly to flatten chicken. In a flat bowl, throw in a few tablespoons of flour. Dredge chicken in flour, shaking off excess. Heat up your skillet over medium heat. Add about 2 T olive oil and 1 T of butter. When hot, saute chicken until brown and cooked through. Transfer to a plate. Sprinkle with lemon zest and salt and pepper. Set aside and keep warm. Add a little bit of flour to the remaining oil in the skillet. If there isn't any left, I usually add another tablespoon, heat it up and then add a bit of flour to make a thick paste. Whisk in chicken broth and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce thickens up. Remove from heat, stir in the last tablespoon of butter and pour sauce over chicken. TAA DAA!