4 boned chicken breasts
1/3 c. flour
1/4 c. vegetable oil
1/2 c. onion, chopped
1 lg. lemon, sliced paper thin
1 tbsp. instant chicken bouillon
4 springs parsley, for garnish

Pound chicken to 1/4-inch thick. Coat each piece of chicken in flour. Saute over medium heat for 3 minutes per side. Remove and drain on brown paper. Saute onion in pan for 2 minutes. Drain excess oil from pan; return chicken and top with lemon slices. Mix bouillon with 1 cup hot water. Pour over chicken and simmer 5 minutes.