|Chicken breast halves||6 , skinned and boned|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon||1 , thinly sliced|
|Chopped fresh parsley||2 Tablespoon|
Place each piece of chicken between 2 sheets of wax paper; 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; sprinkle with parsley.