Rosemary lemon chicken with rustic herb potatoes and garlic bread

This evening I had planned to make tilapia for JJ and I, but since there is a lack of fresh filets in our market, I opted for organic boneless chicken tenders instead. One of the first meals I ever learned to make was lemon chicken. I sat on the phone with my dad while living at the Dollhouse in college as he gave me step by step instructions. I always remember making sure to dip the chicken in flour before the egg. This is a meal that does not take a long time to make and needs few ingredients, simplicity is best to some people and this is exactly what it is. I also prepared rustic herb potatoes and garlic bread to serve as side dishes.
Lemon Chicken
Boneless chicken tender breasts
1 cup of flour
1 egg, beaten
1 lemon
Take the chicken tenders and pound them flat with a mallet (the bottom of a coffee cup works well too). Butter your skillet and turn oven to medium heat. Place each chicken breast first in the bowl of flour and then egg. Place on skillet and add rosemary or other desired herb/salt/pepper. Cook for about 5 minutes on each side, turning them occasionally. When finished cooking, place on plate and add half of the lemon slices. Take the other half of the lemon and squeeze into a small bowl, add butter and microwave until butter has melted. Pour the mixture over the chicken and let marinate for a minute or two. Garnish each plate with a lemon slice. 
*Note, wash your skillet and add additional butter between cooking each batch of chicken breasts. 
Rustic Rosemary Potatoes
2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, then par-boiled in lightly salted water

5 cloves of garlic, sliced thinly
2 Tablespoons extra virgin olive oil
Fresh or dried herbs like thyme and rosemary (optional)
cracked black pepper
coarse sea salt
2 Tablespoons chopped parsley

Preheat oven to 375’F. Line a baking sheet with either foil or parchment paper (for easy clean-up).
In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season with cracked black pepper. Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the olive oil.
Spread the mixture onto the prepared baking sheet.
Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn into crunchy chips.
While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.

Garlic Bread
Refer to old post here for recipe! I also added balsamic into the mix this time along with fresh parsley.