|Whole chicken breasts||2 , skinned and boned (4 Halves)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Lemon||1 , rind grated|
|Garlic||2 Clove (10 gm), peeled and minced|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
1. Lay each half chicken breast on the work surface, place your hand flat over it, and, cutting parallel to your hand, slice the breast in two.
2. Heat the oil in a heavy 9- or 10-inch skillet over moderately high heat. In a shallow dish, combine the flour, salt, and pepper. Press the chicken into the flour mixture, coating the pieces on both sides. Shake off any excess flour. Place half the pieces in the skillet and brown them for 1 minute on each side. Remove the breasts to a warm platter. Cook the remaining breasts the same way.
3. Add the butter to the skillet, along with the lemon rind, garlic, and parsley. Add the chicken broth, scraping up any brown bits stuck to the skillet. Bring the liquid to a boil and let it cook until it thickens slightly.
4. Return the breasts to the pan, along with any accumulated juices, and coat with the sauce. Serve with green beans and potatoes or rice.