3/4 lb. chicken or turkey cutlets
Flour
Salt and pepper to taste
2 tbsp. olive oil
3 tbsp. butter
1/2 c. dry white wine
1/2 c. chicken broth
Juice from 1 lemon
Lemon for garnish

Dredge the chicken or turkey cutlets in flour and season with salt and pepper on both sides. Heat oil in a large non-stick frying pan and brown cutlets on both sides until they are a nice golden color. Reserve poultry on a warm platter.

Drain off olive oil. Add butter to the pan and melt. Then add white wine, chicken broth and lemon juice. Bring to a boil. Stir and turn heat down to simmer. Return cutlets to frying pan and cook until sauce thickens, about 5 minutes. Serve at once. Pour sauce onto cutlets. Garnish with lemon slices. Serves 3.