4 boneless, skinless chicken breasts, about 4 ounces each
½ cup cornmeal
1 teaspoon lemon-pepper seasoning mix
1 tablespoon olive oil
1 tablespoon butter
¼ cup lemon juice
Rinse and pat dry the chicken breasts. Put the cornmeal on a plate. Add the lemon pepper and stir. Coat the chicken breasts with the cornmeal mix. Heat the olive oil in a skillet over medium heat. Add the chicken. Cook the first side until a light color comes about halfway up the side of the chicken. Flip and cook the other side. The chicken surface should be light to dark brown. (Cut into one of the thicker pieces if you’re unsure about doneness.) When done, remove chicken from the pan and add butter and lemon juice. Stir with a wooden spoon to scrape up the crusty browned pieces in the bottom of the skillet. To serve, place a chicken breast on each plate and top with sauce. Serves four.