Recipe - Chicken In Lemon Sauce

8 Boneless skinless chicken
breast halves
Allpurpose flour; for
dredging
Salt and pepper; to taste
One half cup Butter or margarine
1 Clove garlic; minced
One half cup Fresh lemon juice
1/3 cup Fresh parsley; chopped
Lemon slices; for garnish

Pound chicken breasts with meat mallet. Coat chicken with flour; season
with salt and pepper. Melt margarine in large skillet. Add chicken and
garlic. 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. Stir in parsley. Pour sauce over chicken. Garnish with
lemon slices.

Posted to MCRecipe Digest V1 #755 by Creedenite@aol.com on Aug 21, 1997