6 chicken breasts, skinned & pounded

Dredge chicken in flour that has been seasoned with salt and pepper. Brown in skillet 1/4 cup butter, 3 to 4 minutes each side. Remove from skillet and keep warm.

Add 1/4 cup lemon juice and 1 lemon, sliced thin, to pan drippings. Cook until heated through. Pour over chicken and sprinkle with 2 tablespoons chopped parsley.