4 chicken breast halves (or turkey cutlets), skinned, boned
1/2 to 1 tsp. freshly ground black pepper
1/2 to 1 tsp. salt, if desired
2-4 tbsp. butter
2 lemons, juiced (or equivalent lemon juice concentrate)
1-2 tbsp. tarragon, thyme, or rosemary, chopped fresh, or crush dried herbs between the hands

Preheat oven to 225 degrees and warm a platter. Cut several shallow slashes into thick end of breast so it will flatten more easily. Pound chicken 1/4 inch thick between dampened plastic wrap. Season one side of each breast with half of the seasonings.

In a heavy wide-mouth skillet, melt butter on high heat. Saute breasts seasoned side down for 1 minute, shaking pan to loosen chicken. Season top of chicken with remaining half of seasonings, turn and saute 1 to 2 minutes more until lightly browned and firm to the touch. Pour the lemon juice over chicken while shaking pan for 20 seconds. Place chicken on warm platter and pour pan juices on top. Keep warm until served.

SERVING SUGGESTION: Serve with baked (microwaved) potatoes and steamed broccoli.