|Boneless chicken breasts||2|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Lemon slices||2 Tablespoon|
|Hot cooked spaghetti||1 Cup (16 tbs)|
Remove skin from chicken breasts; cut each into halves.
Place each half between two pieces of waxed paper; pound until V- inch thick.
Coat with flour.
Heat oil and 2 tablespoons of the margarine in 12-inch skillet over medium heat until hot.
Cook chicken until done and light brown, about 4 minutes on each side.
Remove chicken to warm platter.
Heat remaining margarine in same skillet until melted.
Stir in lemon juice; pour over chicken.
Garnish with snipped parsley and lemon slices.