Lemon Chicken
Janee Walker

4 to 6 boneless, skinless chicken breasts
1 1/2 cups flour
¼ cup butter or margarine
2 Tbsp. olive oil
Salt and pepper to taste
4 to 5 cups cooked rice

Pound chicken breasts flat with a mallet. Put flour in a plastic bag, add chicken breasts, and shake to coat. Melt butter and oil in a large skillet. Cook chicken breasts on moderately high heat, approximately 4 minutes on each side or until cooked through. Sprinkle with salt and pepper. Place chicken in an ovenproof dish; keep warm in oven set at 250 degrees. Prepare lemon sauce.

Lemon Sauce:

3 Tbsp. butter or margarine
3 Tbsp. minced fresh parsley
Juice of 1 lemon

Add butter to skillet and melt, scraping up brown bits in pan. Remove from heat; add parsley and lemon juice. Pour hot sauce over chicken. Serve with rice.