• 9 boneless, skinless chicken breasts
• Flour
• Oil and butter
• 1 chicken bouillon cube
• 1 Tablespoon butter
• 1/3 - 1/2 cup water
• 1/2 lemon

1. Flatten chicken breast by placing chicken between plastic wrap and cover with brown paper bag.
2. Use mallet to flatten chicken; dredge with flour.
3. Fry in small amount of oil and butter 3 - 5 minutes per side.
4. Take out on plate.
5. Combine bouillon cube, water and 1 T. butter in frying pan and boil down into a sauce.
6. Add juice from 1/2 lemon. Run chicken through the sauce.

Good served with rice pilaf and peas.