Lemon Chicken Italiano

This was the dinner I requested for my birthday on Sunday. When it's made with the Kirkland marinara sauce, it is easily in my top five favorite meals. Hint: for those who don't like butter, cut it and use 2-3 T. olive oil for the topping instead.

6 boneless, skinless chicken breasts

1/2 cup flour

5 T. butter, divided

1 T. olive oil

salt & pepper to taste

2 cups Kirkland marinara sauce (or whatever you like)

4 T. chopped onion, or 1 T. dried

2 T. lemon juice

1/2-1 T. dried parsley (2 T. fresh chopped)

Pound chicken breasts between waxed paper until flat (or do what I do and slice them into chicken fingers). Put flour and chicken in a plastic bag and shake to coat. Melt 2 T. of butter and 1 T. olive oil in a large skillet (cut the butter if desired). Place chicken in skillet and cook over medium-high heat until cooked through. (5 min/side for chicken breasts.) Sprinkle with salt & pepper. Place marinara sauce in a 9x13 baking dish, top with chicken. Keep in a warm oven while making the lemon sauce.

For lemon sauce, melt remaining 3 T. butter (or use olive oil) in the same skillet, scraping up chicken bits. Add onion and cook until tender. Remove from heat and add lemon juice and parsley. Pour over chicken and serve.