6 chicken breast halves, skinned & boned
1/3 c. all-purpose flour
1 1/2 tsp. Poultry Seasoning Blend (see below)
1/4 c. plus 2 tbsp. butter, divided
1/4 c. lemon juice
1 lemon, thinly sliced

Place each piece of chicken between 2 sheets of waxed paper and flatten to 1/4-inch thickness, using meat mallet or rolling pin. Combine flour and Poultry Seasoning Blend. Dredge chicken in flour mixture.

Melt 1/4 cup butter in large skillet over medium heat. Add chicken and cook for 3 to 4 minutes, or until golden brown. (Add additional butter, one tablespoon at a time, if needed.) Remove chicken and drain on paper towels. Place on serving platter; keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly blended and heated. Pour lemon mixture over chicken. Yield: 6 servings.

POULTRY SEASONING BLEND:

1 1/2 tbsp. rubbed sage
1 1/2 tbsp. onion powder
1 1/2 tbsp. pepper
1 1/2 tbsp. celery seeds
1 1/2 tbsp. dried whole thyme
1 1/2 tbsp. dried marjoram leaves
2 1/4 tsp. dried rosemary leaves
2 1/4 tsp. garlic powder

Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Yield: 1/2 cup.