Chicken Piccata

by Carla Tuhacek

4 chicken cutlet, boned and skinned
2 Tb. flour
1 Tb. butter
1 Tb. oil
4 chicken bouillon cubes
1/2 c. boiling water
1/2 c. lemon juice
2 Tb. butter

Remove tendons and fat from cutlets. Pound until 1 /4″ thick. Measure flour onto waxed paper and turn each cutlet until lightly coated. In large skillet, melt 1 Tb. butter and oil over medium head. Add chicken cutlets and cook on both sides until golden brown. (Don’t overcrowd skillet.) Remove chicken. Add bouillon cubes dissolve in boiling water, lemon, and 2 Tb. butter. When butter is melted, return chicken to skillet. Heat through and serve.