Chicken With Garlic, Chilli, Bay Leaves and Rosemary

From our local paper. I haven't had the chance to try this yet, so times are estimated. Suggested to serve with greens (snow peas, sugar snap peas or brocolli) and wedges of lemon. Was also suggested that skinless thigh could be used. I personally would serve with salad greens (young baby leaves) and the lemon wedges.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  skinless chicken breasts
• 1⁄4 cup flour
• 1⁄4 teaspoon salt (freshly ground or to taste)
• 1⁄4 teaspoon black pepper (freshly ground or to taste)
• 1⁄4 cup olive oil
• 30  g butter
• 1  tablespoon rosemary (needles, finely chopped)
• 2 -4  chilies (sliced or to your taste)
• 6  garlic cloves (peeled and sliced)
• 6  fresh bay leaves
• 2  tablespoons lemon juice

Directions

1. Cut chicken breasts into 3 or 4 even sized pieces.
2. Season the flour with salt and pepper and dust the sections in it.
3. Heat a heavy large frypan/skillet to medium hot and add oil and butter.
4. Add chicken pieces and cook until golden brown and cooked through. If you frypan/skillet is small you may have to do this in 2 batches.
5. Add rosemary, chillies, garlic and bay leaves to the pan and cook until garlic starts to colour.
6. Pour over lemon juice and serve with greens and lemon wedges.