lbs. boneless chicken breasts, cut into thin cutlets )approx. ½ inch thick)
teaspoon ground black pepper
cup lemon juice
cup white wine
cup chicken or vegetable broth
each paper thin lemon slices with the skin
bunch flat parsely, roughly chopped
Combine the flour, salt and pepper in the baking dish. In a large skillet, melt the butter over medium heat. Dust the chicken cutlets in the seasoned flour, shake excess off. Place the chicken into the melted butter and reduce the heat a little so it cooks slowly- no color. Turn after 2 minutes. Add lemon juice and wine. Remove chicken to serving platter, add stock to pan and increase heat to high. When boiling, add remaining butter and simmer until reduced to half. Cook three to four minutes. Place lemon slices and parsley over chicken. Pour sauce over chicken.