1/4 c. strong fat-skimmed chicken broth or 1 bouillon cube plus 1/4 c. water
1 tbsp. butter
1 lb. chicken cutlets, split in half
Garlic salt, pepper, freshly parsley
1 fresh lemon, sliced

Combine lemon juice, broth, and butter in a large non-stick skillet. Heat until butter melts. Add chicken in a single layer. Season with garlic salt and pepper to taste. Cook over high heat, uncovered, turning chicken occasionally until liquid evaporates and chicken begins to brown. Turn chicken to brown on both sides. When browned, remove chicken to a heated platter; garnish with parsley and lemon slices. Makes 4 servings, 150 calories each.