I've made this recipe so many times over the years, and it is simple and delicious. I had to go look up the recipe in an OLD recipe notebook where I have all my old hand-written recipes, to get the amounts, because I haven't actually looked at it in so long.
1On a hard surface, pound breast halves with a meat mallet until they are about 1/4" thick. (NOTE: to avoid the mess and spatter the breasts make, I use a heavy plastic bag to put the breasts in, then pound them thru the bag. Throw the bag away when done. Hint: I save the plastic bags that are inside cereal boxes for this; they're good and sturdy for this purpose).
2Place flour in a shallow dish. Dredge the chicken in the flour; coat lightly.
3In a skillet, put 1 Tbsp. butter and 1 Tbsp. oil. Heat 'til butter is melted and skillet is med hot.
4Add two pieces of the chicken, cook about 4 minutes on each side, until golden brown. Don't overcook them; they should be a pretty golden color.
5Remove the chicken from the pan to a platter, and set aside; cover and keep warm. Repeat the above procedure with the remaining two chicken breasts, using another Tbsp. of butter to freshen the pan.
6Remove second batch of chicken breasts to the platter, and keep warm. Season chicken breasts with a light sprinkle of pepper (you can season with salt here, if you desire, but I leave it out, as there is already sodium in the bouillon in the next steps).
Turn heat to LOW.
7In a glass measuring cup, dissolve the bouillon in the 1/4-cup boiling water. Add the bouillon broth to the pan drippings, along with the lemon juice. Cook over LOW heat, stirring constantly until the pan is deglazed.
8Add the final Tbsp. of butter and stir until melted. This will thicken the glaze a little bit.
9Return the chicken to the pan, making sure to coat each peace with the lemon/bouillon glaze. Heat thoroughly.