Chicken Breasts Piccata

Directions

1. 1
   Rinse the boneless and skinless chicken breast.
2. 2
   Pat dry and slice into thin cutlets.
3. 3
   On wax paper, combine flour, salt and pepper.
4. 4
   Dip cutlets into flour mixture, shaking off excess.
5. 5
   In a large skillet over medium heat, Heat one half of the butter and oil until the butter is melted.
6. 6
   Add cutlets and brown lightly on each side.
7. 7
   Place cutlets on serving plate; keep in a warm place.
8. 8
   Stir the wine, lemon juice, and parsley into skillet; increase heat to high and cook until slightly thickened.
9. 9
   Remove from heat, swirl in remaining butter until melted.
10. 10
    Pour over cutlets and serve.