3 lg. whole chicken breasts, boned, skinned and pounded to 1/8 inch
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. ground pepper
butter
1 c. water
1 Knorr chicken-flavored bouillon cube
2 sm. lemons

Thinly sliced turkey breast also works well.

About 45 minutes before serving:

Coat chicken in mixture of flour, salt and pepper. Reserve remaining flour mixture. Melt 3 tablespoons butter in 12-inch skillet. Cook chicken over medium-high heat (3 pieces at a time) until lightly browned on all sides, adding more butter, if necessary. Remove chicken pieces to plate.

Reduce heat to low. Into drippings in skillet, stir reserved flour mixture. Add water, bouillon and juice to half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Makes 6 servings.