Pound or slice breasts to approximately 1/4-inch thick. Cut breasts in thirds. Lightly flour; salt both sides of all pieces. Heat oil and butter in large skillet. Saute chicken pieces no longer than 2-3 minutes on each side, peppering to taste. Place cooked chicken on heated platter; keep warm. In same skillet, slightly cooled, add water, lemon juice, butter and chicken bouillon. Heat to a simmer. Add flour water to thicken. Add chicken pieces to sauce and simmer 5 minutes. Serve chicken over rice.
Cajun Country -- New Iberia, Louisiana