Boneless chicken breasts, pounded flat
2 tbsp. butter
2 tbsp. oil
1/3 c. chicken broth or bouillon cube
1 lemon, juiced

Coat chicken with flour and seasonings (your choice). Cook in melted butter and oil, browning both sides. When done (about 12-15 minutes), add chicken broth and lemon juice. Simmer until sauce thickens.