6 chicken breasts, deboned, without skin, beat down with mallet
1/2 c. chicken broth
1/3 c. flour
Salt (chicken to taste)
1 1/2 tbsp. lemon juice
1/2 stick butter

Dredge chicken in flour; cook in butter until brown on both sides, about 2 1/2 minutes on each side. Add lemon juice to chicken broth and mix well. Pour over chicken, cover and simmer on low heat for about 20 minutes. Serve with rice.