Chicken Piccata - cooking recipe

Ingredients

2 lb. chicken breasts, skinless, boneless and cut up
1 c. flour
1 Tbsp. salt
1/2 c. butter
1/4 c. olive oil
1 c. chicken broth
1/4 c. lemon juice
2 lemons, sliced very thin
1/2 c. finely chopped parsley

Preparation

Place cutlets between 2 pieces of foil and pound until very thin. Dredge in flour and salt. Shake off excess.
Heat butter and oil. Saute chicken 5 minutes over medium heat, turning meat only once.
If skillet is not large enough, as soon as first slices are done, pile on a plate and keep warm. Return all chicken to skillet, adding the chicken broth. Simmer until the liquid is reduced by half.
Add lemon juice and thin slices of lemon.
Heat only until lemons are hot.
Add parsley at the last minute. Serve with the sauce poured over and garnish with the hot lemon slices.