Chicken Piccata - cooking recipe

Ingredients

1/2 c. flour
1 tsp. salt
1/4 tsp. freshly ground pepper
2 lb. skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
2 Tbsp. butter or margarine
1 Tbsp. vegetable oil
3 Tbsp. dry white wine or water
3 Tbsp. lemon juice (I double it)
1 lemon, thinly sliced
3 Tbsp. chopped fresh parsley

Preparation

Combine flour, salt and pepper in a shallow dish.
Dredge chicken breasts in flour mixture; shake off excess.
In a large frying pan, heat butter and vegetable oil over medium heat.
Add chicken breasts.
Cook about 3 minutes on each side, until tender and opaque.
Remove and keep warm.