2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
12 oz. chicken fillets
4 thin slices of lemon
1 1/2 tsp. oil
1 1/2 tsp. butter
1/3 c. + 2 tsp. chicken broth
1 tbsp. lemon juice
1 tbsp. chopped parsley

Mix together flour, salt and pepper. Heat oil and butter in skillet that will hold cutlets in one layer. Add cutlets and saute until browned, about 2 minutes. Remove from skillet and keep warm.

Add broth, lemon juice and lemon slices to skillet. Bring to a boil. Return cutlets to skillet and simmer 3 minutes. Sprinkle with parsley.