Recipe - Chicken Breasts With Lemon And Pepper

4 Skinned and boned chicken
breast halves
One half teaspoon Salt
2 tablespoon Butter or margarine
1 tablespoon Fresh lemon juice
Fresh coarsely ground black
pepper
1 One half tablespoon Finely chopped parsley

Place chicken breasts between 2 sheets of waxed paper and gently pound with
a meat mallet until about One half inch thick. Season with salt.
Heat butter in a large, heavy nonstick skillet over medium heat until
bubbly and starting to brown. Add chicken and cook about 10 minutes,
turning occasionally, or until almost opaque in center and golden on both
sides. Remove to serving plates.
Remove skillet from heat and let pan juices cool briefly. Add lemon juice,
and stir to loosen brown drippings in bottom of pan. Spoon over chicken,
season well with pepper, then sprinkle with parsley.
Recipe By : Woman's Day 91796

Posted to MCRecipe Digest V1 #257

Date: Fri, 25 Oct 1996 09:44:10 0400 (EDT)

From: Carol Taillon taillon@access.mountain.net