Chicken Piccata

1 1/4 to 1 1/2 pounds chicken breasts, flattened
1/2 teaspoon salt
Pepper to taste
2 to 3 tablespoons flour
3 tablespoons butter
2 tablespoons corn oil
1/2 cup white wine
1/2 lemon sliced thinly
3 tablespoons chopped parsley

Sprinkle chicken with salt and pepper. Then dust lightly with flour.

In a large skillet, heat butter and oil over moderate heat until foam subsides. Add chicken pieces 2 or 3 at a time. Cook over high heat until golden brown, 3 to 4 minutes on each side. Remove to heated platter; keep warm. Pour wine into skillet and scrape browned bits from bottom of pan; add lemon slices; simmer 1 minute. Spoon over chicken; sprinkle with parsley and serve at once.

ENJOY!