2 whole chicken breasts, boned, skinned & halved
1/2 c. unsifted flour
1/4 c. corn oil
1/2 c. chopped onion
1 lemon, thinly sliced
1 c. chicken bouillon
2 tbsp. chopped parsley

With meat mallet pound each chicken breast half to a 1/4 inch thickness. Coat with flour. In large skillet, heat corn oil over medium high heat. Add chicken; cook 5 minutes, turning once or until golden brown. Remove from pan. Add onion, stirring frequently, cook 1 minute, scraping brown bits from bottom of pan. Return chicken to pan. Top with lemon slices and add bouillon. Cover and simmer 5 minutes, or until chicken is tender. Sprinkle with parsley.

Serves 4.