chicken breast halves, skinless and boneless
salt and freshly ground pepper to taste
fresh parsley, chopped
1Pound chicken breasts with meat mallet.
2Coat chicken with flour; season with salt and pepper.
3Melt butter in large skillet.
5Cook over medium heat until chicken is tender on all sides.
6Remove chicken to serving platter; keep warm.
7Add lemon juice to skillet, scraping drippings from bottom of pan.
8Bring to boil; boil 1 minute or until slightly thickened.
10Pour sauce over chicken. Garnish with lemon slices.