4 chicken breasts (cut in half)
1/3 c. all purpose flour
1 1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
1/4 c. chopped parsley
1 lemon, sliced thin
1/4 c. olive oil
1/4 c. water
1/4 c. fresh lemon juice

Pound breasts to 1/4 inch thick. Combine next 4 ingredients. Coat chicken. Saute in oil till golden. Drain on paper towels. Add water, lemon juice and chicken to skillet. Place lemon slices between each breast. Heat till sauce thickens. Sprinkle with parsley. Makes 8 servings.