3 or 4 boneless chicken breasts, split
3 tbsp. flour
1 tbsp. parsley flakes
Juice of 1 lemon
8 tbsp. oil
1 1/2 c. chicken broth (or two bouillon cubes, dissolved in 1 1/2 c. water)
1 lemon, sliced

Saute chicken breasts in oil until browned on both sides. Remove to serving baking dish, top with thin slices of lemon.

Add flour, to oil stirring until smooth, then add chicken broth, parsley, lemon juice to pan. Bring to boil, stirring constantly. Pour sauce over chicken breasts and bake in 325 degree oven 30 minutes.