6 boneless chicken breasts
1/4 tsp. salt
Vegetable cooking spray
1/4 c. lemon juice
2 tbsp. chopped parsley (fresh parsley is better)
1/4 c. flour
1/4 tsp. pepper
2 tbsp. butter
1/2 lemon, thinly sliced

Place chicken between 2 sheets of wax paper and flatten to 1/4" using meat mallet. Cut each breast in 2 to 3 pieces. Combine flour, salt and pepper; dredge chicken in flour mixture. Coat large skillet with cooking spray, add butter, pale over medium heat until butter melts. Add chicken, cook 3 to 4 minutes on each side until golden brown. Remove chicken and drain on paper towels; transfer to a platter and keep warm. Add lemon juice to pan drippings in skillet; cook until heated, stirring occasionally. Pour lemon mixture over chicken and garnish with lemon slices and chopped parsley.