|Chicken breasts||24 Ounce, split skinned and boned|
|All purpose flour||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Lemon peel||1⁄4 Teaspoon|
|Ground pepper||1 Dash|
|Snipped parsley||2 Tablespoon|
Place pieces of chicken breast between two pieces of clear plastic wrap.
Pound from center out to form cutlets not quite 1/4 inch thick.
Coat cutlets with flour.
Preheat Meal Browner browning dish at HIGH for 5 minutes; add butter and olive oil.
Place chicken cutlets in browning dish and cook, uncovered, at HIGH for 2 minutes.
Turn chicken and cook at HIGH 1 minute more.
Remove chicken to platter and keep warm.
In browning dish combine chicken broth, lemon juice, salt, lemon peel, and pepper.
Copk, uncovered, at HIGH for 1 minute.
Spoon over chicken.
Sprinkle with parsley.