Ingredients:

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Chicken:

2 Chicken Breasts

1/2 cup all purpose flour (I don't use this ingredient often but it really works well here!)

2 tablespoon olive oil

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Sauce:

3 tablespoons butter

2-3 large cloves of garlic, diced

3 tablespoons all purpose flour (I don't use this ingredient often but it really works well here!)

1 cup vegetable or chicken stock

1 large lemon, juiced

Salt and pepper to taste

1 teaspoon dried thyme

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Optional: 
Serve with a grain and vegetable

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Method:

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In a large frying pan, heat olive oil on medium heat. Cut chicken in half lengthwise once, to create 4 thin pieces of chicken. Spread flour on a quarter plate. Dip both sides of all 4 pieces of chicken in flour, and place in frying pan to start cooking. At this time, preheat oven to 350 degrees. Flip chicken over when halfway cooked. After both sides are lightly browned, transfer to glass baking dish.

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In a medium saucepan, melt butter and add garlic. Let cook for 2 minutes. Add flour and stir with a whisk to create a roux. Add 1/2 cup of stock and whisk to combine. The sauce will be very thick. Add other 1/2 of stock and whisk. Add lemon juice, salt and pepper, and thyme and stir. If you would like your sauce thinner, add more stock until sauce is at desired consistency.Turn off heat and let sit to combine flavors.

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Pour little bit of sauce over the cooked chicken and place in oven for 15 minutes. Transfer rest of sauce to mason jar, and serve with meal to pour over chicken, grain, and vegetable. If any is left over, store in fridge for next time!