1. In a bowl, flour the chicken breast slices on both sides.
2. In a large skillet, melt the butter with the extra virgin olive oil over medium-high heat.
3. Add the floured chicken slices to the pan and brown them on both sides.
4. Squeeze the lemon juice and grate the zest, then add them to the pan along with the vegetable broth.
5. Let it cook over medium-low heat for about 10-15 minutes or until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Sprinkle the scallops with chopped fresh parsley before serving.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
