Chicken Piccata

Directions

1. 1
   Place cutlets between 2 pieces of foil and pound until very thin. Dredge in flour and salt. Shake off excess.
2. 2
   Heat butter and oil. Saute chicken 5 minutes over medium heat, turning meat only once.
3. 3
   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.
4. 4
   Add lemon juice and thin slices of lemon.
5. 5
   Heat only until lemons are hot.
6. 6
   Add parsley at the last minute. Serve with the sauce poured over and garnish with the hot lemon slices.