4 boneless, skinless chicken breasts, pounded flat
Flour for dredging (can use whole wheat)
1/4 tsp. black pepper
3 tbsp. butter
1/4 c. lemon juice
1 tbsp. finely minced lemon rind
2 tbsp. finely minced fresh mint

Dredge chicken in flour and pepper. Melt butter-butter in a 10 inch skillet until foamy. Saute breasts quickly on both sides over medium high heat for about 2 minutes on each side. Add lemon juice to pan. Tilt pan and baste chicken with lemon butter mixture, continuing to cook until cooked through, but not over cooked, about 2 or 3 minute more. Sprinkle with lemon rind and mint and serve.