4 ea. boneless/skinless chicken breasts 1 Tbsp. olive oil blend all purpose flour 8 oz. chablis or other white wine 8 oz. chicken stock 2 Tbsp. lemon juice 2 Tbsp. lime juice 2 Tbsp. chicken base or bouillon (low salt)
Directions:
Heat wine, stock, juices, and chicken base over low heat till blended.
In a saute pan, heat oil over medium heat. Lightly flour chicken and saute in the heated pan till browned on both sides. Place chicken on heated plate.
Add liquid mixture to saute pan and glaze over medium heat. Pour over chicken breasts and garnish with lemon twist.
