Chicken Piccata - cooking recipe

Ingredients

3 whole boneless chicken breasts
3 Tbsp. butter
1 Tbsp. flour
3/4 tsp. salt
1 tsp. dried leaf tarragon
1 chicken bouillon cube
1/2 c. hot water
3 thin lemon slices, halved
1 tsp. finely chopped parsley

Preparation

Cut chicken breasts into 10 or 12 strips per half. Melt butter in a large skillet over high heat.
Add chicken.
Sprinkle with flour, salt and tarragon. Cook 5 minutes, stirring constantly. Add bouillon cube dissolved in hot water and lemon slices.
Stir to loosen any browned particles.
Cover and cook 2 or 3 minutes.