8 split chicken breasts, boned and skinned
1 c. all purpose flour
Salt and pepper
1/2 c. butter
1 garlic clove, minced
1/2 c. fresh lemon juice (3 lemons)
1/2 c. minced fresh parsley
Lemon slices

Pound chicken breasts using a meat mallet. Coat chicken with flour and season with salt and pepper. Melt butter in a large skillet, add the garlic. Cook the chicken over medium heat about 6 minutes or until brown. Turn and cook until brown on the other side. Remove chicken to a serving platter and keep warm. Pour lemon juice into the skillet and stir to mix with the drippings, boil 1 minute or until slightly thick. Stir in parsley and pour sauce over chicken. Garnish with lemon slices. Makes 4 to 6 servings.