6 chicken breast halves, skinned and boned
1/3 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/3 c. lemon juice
1 lemon, thinly sliced
2 tbsp. chopped fresh parsley

Place each piece of chicken between 2 pieces of wax paper and flatten to 1/2 inch thickness using a meat tenderizer mallet or rolling pin. Combine flour, salt and pepper. Dredge chicken in mixture.

Melt butter in a large skillet over medium heat. Add chicken and cook 3-4 minutes on each side or until golden brown. Remove chicken and drain on paper towels.

Add lemon juice and lemon slices to pan drippings in skillet. Cook until thoroughly heated. Pour lemon mixture over chicken. Sprinkle with parsley and serve.