Chicken Scaloppine

• boneless, skinless chicken breasts
  
• 1 teaspoon poultry seasoning
• Kosher salt and freshly ground black pepper
• 1/2 cup gluten free flour
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 (14.5-ounce) can chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh basil leaves

Pound the pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.

In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve