Creamy Lemon Chicken

Man, this was delicious.  We loved it.  And it was easy to make.  Give this one a try!

Creamy Lemon Chicken
2 or 3 boneless, skinless breasts
salt and pepper
1 cup flour
1 1/2 T butter
1 T olive oil
1 1/4 cup chicken stock
1 cup heavy cream
1 tsp salt
1 tsp pepper
2 lemons: 1 juiced, 1 sliced
Fresh parsley

Season chicken with salt and pepper, then coat with flour.
Heat a skillet on med high heat and add the butter and oil.
Place the chicken breasts in the hot pan and cook for 3-5 minutes on each side or until cooked through and tender. (It took longer for me.)
Remove the chicken and set aside.
Pour the chicken stock in the pan and deglaze the pan stirring up the bits.  Add the cream and stir.  Season with the salt, pepper and lemon juice
Simmer together for a few minutes, then add back the chicken breasts and top with the sliced lemons. Spoon the sauce over the chicken and serve over potatoes, rice, or a bed of spinach.  Top with parsley and more sauce.