1 lb. chicken cutlets
1 c. flour
1 tbsp. salt
1/2 c. butter
1/4 c. oil
1 c. chicken broth
2 tbsp. lemon juice
2 lemons, sliced thin
1/2 c. parsley, finely chopped

Dredge chicken in flour and salt. Heat butter and oil and brown chicken about 5 minutes over medium heat, turning only once. Add chicken broth, simmer 10 minutes. Add lemon juice, lemons and parsley. Heat only until lemons are hot. Serve with sauce poured over and garnish with hot lemon slices.