Chicken Picatta

• 4 chicken cutlets, boned and skinned
• 2 Tbsp. flour
• 1 Tbsp. butter/margarine
• 1 Tbsp. vegetable oil
• 1 chicken bouillon cube
• 1/4 c. boiling water
• 2 Tbsp. lemon juice
• 1 Tbsp. butter

1. Spread cutlets out and pound to flatten.
2. Measure flour onto a sheet of plastic wrap and turn chicken in flour until lightly coated.
3. In a skillet, melt butter and oil together over medium heat.
4. Add 2 cutlets and cook on both sides, 3 to 4 minutes, until golden.
5. Remove and repeat with other cutlets.
6. Remove chicken and dissolve bouillon cube in boiling water.
7. Add to pan drippings along with lemon juice.
8. Cook, stirring constantly, until pan is deglazed.
9. Add butter and stir.
10. Return chicken to skillet.
11. Serve and garnish with lemon slices.

chicken cutlets, flour, butter, vegetable oil, chicken, boiling water, lemon juice, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746229 (may not work)