Directions

1. Slice each chicken breast in half into thin breasts and set aside.
2. Season ½ cup of flour with salt and pepper and dredge coat the chicken breast with flour mixture.
3. In a large skillet over medium high heat, add olive oil and cook the chicken breasts in batches (roughly 5 minutes per side). Remove from pan and keep warm.
4. To the pan with chicken drippings still in it, add the butter and garlic and saute for 1 minute.
5. Add the remaining flour to create a roux, cook for 2-3 minutes. Squeeze the lemon wedges into the pan to deglaze and add chicken stock to create the sauce.
6. Add the chicken back to the pan. Cover with sauce an reheat prior to service.