3 chicken breasts (no bone)
1/4 c. flour (all-purpose)
1/2 tsp. salt
1/8 tsp. pepper
butter
1 c. water
1 chicken flavor bouillon cube
2 sm. lemons

1. With meat mallet pound chicken to about 1/8 inch thick. On wax paper mix flour, salt, pepper and use to coat chicken.

2. In skillet over medium heat, melt butter. Cook 3 chicken at a time until lightly browned. Remove to plate.

3. Reduce heat. In juice drippings in skillet, stir reserved flour mixture and add water, bouillon and lemons. Return to skillet, cover chicken and simmer 5 minutes or until fork tender. Take out and sit on plate.