1/4 c. flour
1 tbsp. salt
1 tbsp. ground black pepper
1 tbsp. paprika
2 whole chicken breasts, halved, skinned and boned
2 tbsp. butter
2 tbsp. parsley
Juice and peel of 2 lemons

In a large bowl, mix together the flour, salt, pepper and paprika.

Cut each chicken breast into pieces in dredge in flour mixture. Place chicken on a rack and refrigerate for at least 1 hour to allow flavors to permeate the chicken.

Preheat oven to 400 degrees.

Place the butter in an oven proof pan and brown the chicken in the oven about 4 minutes on each side. Add chopped parsley, lemon juice and peel. Cook 5 to 10 minutes longer or until chicken is tender but still juicy. Serve immediately. Serves 2.