1 1/2 lbs. skinless, boneless chicken
3 tbsp. flour
2 tbsp. oil
4 tbsp. chicken or butter
1/3 c. chicken broth
2 tsp. fresh lemon juice
8 slices lemon

Warm large platter in oven at 200 degrees. Flatten chicken slightly with mallet. Sprinkle with salt. Shake chicken one at a time, in plastic bag with flour.

Heat oil and butter in large skillet. Add half of chicken, cooking each side until lightly browned. Remove to warm platter.

Do all chicken then add broth to skillet and stir to release brown bits from bottom. Increase heat and add lemon juice and slices.

Cook 2 minutes until sauce thickens. Pour sauce over chicken. Garnish with parsley.