3 whole chicken breasts, split & boned
1/4 c. unsifted flour
1 tsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. lemon juice concentrate

In paper or plastic bag, combine flour, parsley, salt and pepper; add chicken and shake to coat well. In large skillet, melt butter with lemon juice over medium-high heat; brown chicken on both sides. Reduce heat; cover and simmer 35 to 40 minutes or until tender, turning once. Serve immediately. Refrigerate leftovers.