1/2 c. flour
1-2 lb. chicken cutlets
2 tbsp. butter
2 tbsp. oil
1 clove garlic
1 c. chicken stock or 1 c. instant chicken broth
1 tbsp. or to taste lemon juice
1/4 c. parsley (optional)
Flour

Dredge chicken in flour. Heat butter and oil in pan. Saute chicken. Remove from pan. Saute garlic. Add stock, lemon juice, and parsley. Add flour to thicken. Return chicken to pan and coat with sauce.