6-8 chicken tenders
2 Tb vegetable oil
4 Tb butter
1 chicken bouillon cube dissolved in 1/3 cup water
1 Tb capers
Sprinkle chicken tenders with salt. Shake in a bag with flour. Heat the oil and butter in a heavy skillet over medium-high heat. When the oil/butter mixture starts to bubble, add the chicken and cook 3 minutes each side until lightly browned (and cooked all the way though). Remove chicken from skillet and place on wire rack. After all chicken is cooked add the bouillon solution to skillet and stir to release brown bits from bottom of pan. Increase heat to high, add juice of 1 lemon, 8 slices of lemon, and capers. Cook 2-3 minutes until sauce thickens slightly. Pour sauce over chicken and serve.