3 Tbsp Ken's Greek salad dressing, or any other oil based salad dressing

salt & pepper to taste

2 Tbsp cooking oil

2 Tbsp butter

2 Tbsp lemon juice

1/2 c chicken broth or water

2 Tbsp cornstarch

Place chicken cutlets between sheets of plastic wrap & pound to approx. 1/4" thickness.

Season both sides with salt & pepper.

Place cutlets in a bowl & marinate with the salad dressing. Cover & refrigerate a minimum of 30 minutes.

Put oil, lemon juice & butter in a no-stick skillet at medium-high.

When skillet is hot add cutlets & fry 3 minutes per side, or until browned.

Remove cutlets from pan.

Add chicken broth or water to pan & scrape bottom of pan with wooden spatula to incorporate cooked-on bits.

Turn heat to high.

Dissolve cornstarch in 1/2 c COLD water. Add to pan.

Stir until sauce thickens.

Remove from heat, add cutlets.

Cover and let sit for 10 minutes, turning cutlets once to coat.

YIELD: 2 servings