1 pound boneless, skinless chicken breasts,
    pounded to 1/4-inch thick

Rub with salt and pepper. Brown in 2 tablespoons each oil and butter.

Lemon and Parsley Sauce
Slice 1 lemon thinly. Reserve 1/2 for garnish. From another lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.

Whisk 1 1/2 teaspoons cornstarch with 3/4 cup chicken broth. Add 1 clove crushed garlic, peel, juice, and 1/2 of the sliced lemons. Cook 30 minutes till thickened.

Stir in 2 tablespoons chopped parsley. Take out lemon slices after first 5 minutes. Add chicken to sauce and cook another 2 minutes. Garnish with the other 1/2 of lemon slices.

NOTE: I usually double the sauce recipe.