Chicken Piccata

With a meat cleaver, pound the chicken breasts until they are very thin. Sprinkle with salt and pepper, and dredge in flour. In a large skillet, heat the oil and 1 tablespoon of butter; cook the chicken 3 to 4 minutes on each side until golden brown. Remove the chicken from the skillet. In a small saucepan, dissolve the bouillon in the boiling water. Add the lemon juice and pour this mixture into the skillet; combine with the pan drippings. Cook until all the browned bits are dissolved, and add the other tablespoon of butter. Return the chicken to the skillet and heat. Garnish the top of each chicken breast with a lemon slice.