Easy & Delicious! 1/2 c. flour Black pepper Cayenne pepper Paprika 4 tbsp. butter 1/2 - 1 c. chicken broth 1/4 - 1/3 c. fresh lemon juice 1/4 c. water 2 - 3 tbsp. chopped parsley

With a sharp knife slice chicken lengthwise into 2 or 3 thin slices. Place slices between waxed paper and pound with a wooden mallet to tenderize and to make about 1/4 inch thin. On a plate, season flour with spices to your taste; coat chicken with flour. In a large fry pan over medium - high heat, melt about 2 tablespoons of butter and saute chicken until browned on both sides. Remove from pan. Melt remaining butter and add 1 to 2 tablespoons of seasoned flour, stir until nut brown. Add chicken broth, lemon juice, water and parsley, stir until sauce begins to thicken. Lower heat, return chicken to pan and simmer for about 5 minutes or until ready to serve. If sauce thickens too much, add more water, lemon juice or both. Serve with boiled new potatoes and string beans.