6 chicken breasts, skinned and boned
1/3 c. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. lemon juice
1 lemon, thinly sliced
2 tbsp. chopped fresh parsley

Place each piece of chicken between 2 sheets of waxed paper, and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture.

Melt butter in a large skillet over medium heat. Add chicken and cook 3 to 4 minutes on each side or until golden brown. Remove chicken and drain on paper towels; keep warm. Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken, and sprinkle with chopped parsley.