Chicken French with Lemon Butter Sauce

Chicken French With a Lemon Butter Sauce
4 medium boneless, skinless chicken breasts (I used 6 chicken tenders)
1 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp granulated garlic
1 TBSP olive oil
1 TBSP butter
1 can chicken stock (about 2 cups)
juice of 1 medium lemon
3 TBSP butter
salt and pepper to taste

In a Ziploc bag, mix together flour, salt, pepper, paprika and garlic. Place chicken in bag and shake until coated. In a large skillet, heat oil and 1 TBSP butter over medium high heat until hot and butter is sizzling. Gently shake excess off of chicken and place in pan. Cook about 7-10 minutes on each side or until center is cooked through. Remove chicken from pan and cover to keep heated. Pour about half the can of chicken stock into hot pan and whisk up the bits to deglaze the skillet. Add remaining stock and turn heat up just a little. Cook for about 5-6 minutes, stirring constantly until sauce is reduced by half. Add in lemon juice and cook for another 2-3 minutes. Salt and pepper to taste. Add chicken back in to heat up a bit and serve.

Source: MyNameisSnickerdoodle.com