|Chicken breast||1 1⁄2 Pound, halved (Skinned Boneless)|
|Olive oil||2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Scallion||1 Small (Trimmed)|
|Chilled butter||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Separate the tenderloins from the breast halves. Place the breast halves between sheets of plastic wrap and pound the thicker side to make the breasts more even in thickness. Season lightly with salt.
2. Heat the oil in a large skillet over medium heat. Add the chicken breasts and tenderloins. Cook the chicken, without disturbing the pieces, for 4 to 5 minutes. When the top looks opaque, turn the chicken over and cook undisturbed again, until cooked through, 4 to 5 minutes (the tenderloins may take only 2 to 3 minutes per side).
3.Meanwhile, grate enough zest from the lemons to make 1 teaspoon. Juice the lemons to get 1/4 cup of juice. Mix the cornstarch into the broth, and add the lemon zest and juice. Thinly slice the seallion (both white and green parts).
4. Remove the chicken to a plate and discard the fat from the skillet. Give the cornstarch mixture a stir and add it to the skillet. Whisk in any accumulated juices from the chicken into the liquid, bring it to a simmer, and cook until the sauce looks thick and glossy, about 2 minutes. Remove the skillet from the heat, and whisk in the butter, if you wish. Season to taste with salt and pepper, and spoon the sauce over the chicken. Sprinkle the seal-lions on top.