1 1/4 lb. chicken breast cutlets
1/3 c. All-Purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. butter
1/2 c. low-sodium chicken broth
4 thin lemon slices
1/4 c. parsley sprigs

Place chicken between 2 sheets of wax paper; pound 1/8 inch thick. Sprinkle with salt and pepper. Place flour on plate; dip chicken in flour to coat both sides, shaking off excess. Melt 1 tablespoon butter in large skillet over medium heat. Add half the chicken and cook each side until golden, about 1 minute per side. Transfer to serving platter. Add 1 tablespoon butter to skillet and repeat with remaining chicken. Add chicken broth and lemon slices to skillet and bring to boil, stirring to scrape up browned bits.

Swirl in remaining 1 tablespoon butter. Pour sauce over chicken and garnish with parsley. Makes 4 servings.