6 chicken breasts, skinned and boned
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. lemon juice
1 lemon, thinly sliced
2 tbsp. chopped parsley

Place each piece of chicken between two sheets of waxed paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper. Dredge chicken in flour mixture. Melt butter in a large skillet over medium heat. Add chicken and cook 3-4 minutes on each side or until golden brown. Remove chicken and drain on paper towels. Keep warm. Add lemon juice and sliced lemons to pan drippings in skillet. Cook until heated through. Pour lemon mixture over chicken; sprinkle with parsley. Serves 6.