2 skinned boneless chicken breasts
1/2 c. whole wheat flour
2 tbsp. vegetable oil
3 tbsp. butter
2 tbsp. lemon juice
Snipped parsley
Lemon slices
Hot cooked spaghetti

Cut each breast into halves. Place each half between two pieces of waxed paper; pound until 1/4 inch thick. Coat with flour. Heat oil and 2 tablespoons of butter in 12 inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining butter in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. Serve with hot cooked spaghetti.