Chicken (Panfried) with Rosemary and Lemon

serves 4 people

4 boneless, skinned chicken breasts
grated rind and juice of 2 lemons
3 Tablespoons of flour
2 sprigs of fresh rosemary leaves
5 Tablespoons of olive oil
salt and freshly ground black pepper

Trim chicken and remove any excess fat.
Pat dry on paper towels and flatten with rolling pin.
Slice through lengthwise (2-3 slices).

Mix flour with salt and pepper.
Dust chicken lightly with flour mixture, and shake off excess.

Heat olive oil in frying pan and add rosemary leaves.
Cook leaves over a very low heat for 3 minutes.

Raise heat, add chicken and saute for about 3 minutes each side.
Add lemon rind and juice, cook medium heat for about 4-5
minutes each side turning frequently.