1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1-3 chicken breast halves, deboned and skinned
1 c. hot water
2 chicken bouillon cubes
2 lemons

On waxed paper, combine flour, salt and pepper. Melt butter in fry pan. Flour breast pieces and fry until slightly browned, turning to brown each side.

Combine water, remaining flour mixture, bouillon cubes and juice from 1/2 lemon. Remove chicken from frying pan. Pour water mixture in the pan and simmer, stirring constantly, until thickened.

Replace chicken into pan and top with slices of lemon. Cover and simmer 5-7 minutes. Serve over rice or noodles.