Good and easy. Flavor depends greatly on quality of your broth - I used better than bullion. Great with wild rice. Having made this several times now, here are my changes ... Sprinkle lemon pepper seasoning directly onto chicken, followed by the flour. Spritz with evoo and sear in skillet, both sides. Once I have a good crust, I scooch the chicken over a bit and add 1/2 Tbsp butter and a little minced garlic. After it's fragrant I add in 1 C of chicken broth and about 1/2 Tbsp of lemon juice, and put the lid on. Simmer 5-8 min until chicken is cooked through, then remove and add in a cornstarch slurry to thicken sauce a bit. Great with asparagus too!
