2 whole chicken breasts, boned, skinned, halved
1/2 c. flour
1/4 c. corn oil
1/2 c. chopped onion
1 lemon, sliced thin
1 c. broth
2 tbsp. chopped parsley

Pound each piece chicken to 1/4" thick; coat with flour; heat oil in large skillet; cook chicken 5 minutes, turning once; until golden. Remove from pan; add onion; cook 1 minute, stirring and scraping brown bits. Return chicken, top with lemon, add broth; cover and simmer 5 minutes until chicken is tender. Sprinkle with parsley. Serve over green noodles.