2 boneless chicken breast, skinless
1/2 c. all purpose flour
2 tbsp. vegetable oil
2 tbsp. butter
2 tbsp. lemon juice
Snipped parsley
Lemon sliced
Hot cooked spaghetti

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