Lemon Herb Chicken or Shrimp

Ingredients

• 2 eight oz. boneless, skinless chicken breasts or 1 lb. large, peeled and deveined shrimp

• 1 shallot, chopped fine

• 1 Tbs. fresh parsley, chopped fine

• 1 Tbs. fresh basil, chopped fine

• 1 Tbs. fresh thyme, chopped fine

• 1 lemon

• 3 Tbs. vegetable oil

• 2 Tbs. water

• 3 Tbs. butter

• 1 cup flour for dredging

• ½ Tbs. salt

• ½ Tbs. cracked pepper

Preparation

Season approximately ½ cup with salt and pepper.  In a heavy skillet over medium high heat, add vegetable oil and heat until hot, but not smoking,  Add chicken dredged in seasoned flour, or un-floured shrimp, and cook for three minutes on each side.  Remove from heat.  Drain off extra oil and return to heat.  Add shallots, water and the remaining herbs.  Add the juice of ½ the lemon and zest from the other half of the lemon.  Add butter and cook, stirring constantly, for one minute.  Place chicken or shrimp over a bed of rice if desired.  Pour sauce over the top and serve.