Step 1

Slice chicken horizontally into three or four thinner pieces, then pound flat using a meat mallet. (You can also use 2-3 ounce chicken tenderloins).

Step 2

Dredge the chicken into the flour and lay them on a plate until all pieces have been coated.

Step 3

Heat oil and butter in a large non-stkck skillet over medium high heat; then add the chicken. Allow the chicken to brown and cook through on each side; approximately 3-5 minutes per side depending on their thickness. Once done, place in an oven safe casserole dish until all of the pieces have been cooked.

Step 4

Top with the prepared lemon butter sauce; then bake in a 350 degree F oven for 15-20 minutes. Serves 6 (approximately 12-14 pieces of chicken)

Step 5

Melt butter in a medium saucepan over medium heat and add the garlic. Saute for 30 seconds; then whisk in the flour forming a roux.

Step 6

Gradually add the chicken broth, whisking as you are pouring so as not to form lumps.

Step 7

Next, add the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.