4 chicken cutlets, boned and skinned
2 tbsp. flour
1 tbsp. butter
1 tbsp. vegetable oil
Salt and pepper
1 chicken flavored bouillon cube
1/4 c. boiling water
2 tbsp. lemon juice
1 tbsp. butter
Lemon slices

Flatten chicken by spreading the cutlet on a piece of plastic wrap or wax paper. Cover with a second sheet and pound each cutlet with a mallet until flat, 1/4 inch thick. Coat each cutlet with flour.

In a large skillet, melt butter and oil together over medium heat. Add 2 chicken cutlets (do not over crowd the pan). Cook on both sides 3-4 minutes, until golden brown. Remove chicken from pan. Season with salt and pepper. Keep chicken warm. Repeat with remaining cutlets.

Dissolve chicken flavored bouillon cube in boiling water. Add chicken bouillon to pan drippings along with lemon juice. Cook, stirring constantly, until pan is de-glazed. Then add butter and stir until melted. Return chicken cutlets to skillet. Turn them over to cover with sauce. Arrange chicken on a serving platter. Garnish with lemon slices. Makes 4 servings.