4 skinless, boneless chicken breasts
3 tbsp. flour
2 tbsp. vegetable oil
4 tbsp. butter
1/3 c. chicken broth
2 tsp. fresh lemon juice & 8 slices lemon
Chopped fresh parsley

Put a platter in the oven to warm, turning oven on to 200 degrees. Flatten chicken breasts slightly with a mallet or the side of a cleaver. Sprinkle with salt. Put flour in a plastic bag; shake breasts, one at a time and shake off excess. Heat oil and butter in a large, heavy skillet over moderately high heat. Add about half the chicken pieces (do not crowd) and cook about 3 minutes on each side, until lightly browned. Remove to warm platter and repeat with remaining chicken. Add chicken broth to skillet and stir to release brown from bottom. Increase heat to high; add fresh lemon juice and lemon slices. Cook about 2 minutes, until sauce is slightly syrupy. Garnish chicken with lemon slices and parsley and pour sauce over. Makes 4 servings.