4 boneless chicken breast halves (I used chicken breast fillets, no pounding needed)
3 T. flour
1 T. olive oil
2 T. butter
½ thinly sliced red bell pepper
1 T. lemon juice
3 finely minced garlic cloves
4 thinly sliced green onions, use green tops
1 c. chicken broth
½ c. heavy cream
3-4 T. coarsely chopped fresh parsley
Salt and pepper to taste 

Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of ¼ inch. Sprinkle lightly with salt and pepper, dredge in flour.  Heat oil and 2 T. of butter in a large skillet over medium-low heat; add the chicken and brown about 2-3 minutes on each side. Add the bell pepper, lemon juice, garlic, green onions, and chicken broth; bring to simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through. Add the cream, parsley and salt and pepper, to taste. Serve with hot cooked angel hair pasta, spaghetti or rice. 

I found this recipe when doing research on the Garlic article, tried it, and it is easy and delicious. 

~ Submitted by Lois Galpin