chicken breast halves, skinless and boneless
salt and freshly ground pepper to taste
fresh parsley, chopped
Pound chicken breasts with meat mallet.
Coat chicken with flour; season with salt and pepper.
Melt butter in large skillet.
Cook over medium heat until chicken is tender on all sides.
Remove chicken to serving platter; keep warm.
Add lemon juice to skillet, scraping drippings from bottom of pan.
Bring to boil; boil 1 minute or until slightly thickened.
Pour sauce over chicken. Garnish with lemon slices.