1/4 c. flour seasoned with salt and pepper
2 to 3 chicken breasts, cut in half
1 c. hot water with bouillon cube added
1 to 1 1/2 lemons (1 lemon slice per breast, rest to be squeezed into gravy)

Pound chicken with wooden mallet to flatten to 1/2 inch thickness. Lightly cover with flour and saute in butter until light brown. Remove chicken from skillet. Add rest of flour to drippings, adding butter if necessary, to make gravy paste. Add bouillon in water, and lemon juice, slowly, stirring to smooth gravy. Add chicken again. Place a lemon slice on each piece. Cover and simmer 10 to 15 minutes.