Chicken strips
Flour
Egg
2 to 3 sticks butter
Parsley
2 lemons
Rice

Flour and egg chicken strips. Melt 2 to 3 sticks of butter in pan on low flame. When chicken is floured and butter is melted, place chicken in pan, sprinkle with parsley. Keep turning chicken so it won't stick. When browned, cut lemons in 4's and squeeze over chicken in pan. Cook until broth sides are brown.

Cook rice separately and lay chicken over rice and pour lemon butter which is in pan over chicken and rice. Serve.