1 1/2 lb. boneless chicken breast, pounded to 1/4" thick
Salt & freshly ground pepper
Flour
2 tbsp. butter
3 tbsp. oil
3/4 c. beef or chicken stock (1 bouillon cube 1 c. boiling water)
6 paper thin lemon slices
1 tbsp. lemon juice
2 tbsp. soft butter

Season chicken with salt and pepper. Dip in flour. Shake off excess flour. Melt the butter and olive oil in a 10-12 inch skillet, moderate heat. Brown chicken on each side. Transfer with tongs to a platter. Pour off most of fat. Add 1/2 cup of stock and boil for 1 minute, stirring constantly. Return chicken to skillet. Arrange lemon slices on top.

Cover and simmer low heat for 10-15 minutes until tender. Remove chicken to warm platter, cover with lemon slices. Add 1/4 cup stock to juices in pan, boil briskly. Add lemon juice and 2 tablespoons of softened butter. Cook for 1 minute. Pour juice over chicken and serve.