4 chicken breast, boneless
4 tbsp. butter
4 tbsp. oil
3 tbsp. lemon juice
6 tbsp. parsley
1 lemon
1 lb. thin spaghetti

Pound chicken breast thinly between wax paper. Coat in flour. Melt 2 tablespoons butter and all oil in skillet. Add chicken breast and cook until lightly brown on both sides. While chicken is cooking, start water for pasta. When chicken is done, remove from skillet; set aside. Add lemon juice, parsley and butter; heat. Drain pasta and place on serving dish. Add chicken on top of pasta and pour mixture on top. Garnish with lemon slices. Sprinkle with grated cheese, if desired. Takes 20 minutes. Serves 4.