Chicken Piccata

Ingredients:

4 Chicken Breasts (skinless)

2 Tbs Flour

1 Tbs Butter

1 Tbs Vegetable Oil 

Sauce:

1 Chicken Bouillon Cube

1/4 Cup Boiling Water

2 Tbs Lemon Juice

1 Tbs Butter

Directions:

• Flatten chicken to about 1/4 inch think with mallet. Be careful not to pound so hard that the meat tears.
• Dip each piece of chicken into the flour until lightly coated. 
• In large skillet, melt butter & oil together over medium heat. 
• Cook chicken cutlets on both sides 3-4 minutes each, until golden. 
• Remove, season with salt & pepper, keep warm.

Sauce: 

• Dissolve chicken bouillon in water
• Add to pan drippings, along with lemon juice
• Cook, stirring constantly until pan is deglazed
• Add butter and stir until melted

Return chicken cutlets to skillet

Turn them over to cover with sauce. 

"We like more sauce, so I always increase the amount."