1¼  lb   Chicken breast cutlets
 1/3  cup  Flour
 ¼   tsp  Salt (optional)
 3   tbl  Butter
 ¼   tsp  Freshly Ground Pepper
 ½   cup  Chicken Broth
 4   thin Lemon slices
 ¼   cup  Parsley sprigs
 
 

Place chicken between 2 sheets of wax paper; pound till 1/8 inch thick.

Sprinkle  with salt & pepper.

Place flour on plate; dip chicken in flour to coat both sides, shaking off excess.

Melt 1 tbl butter in large skillet over medium heat.

Add half the chicken and cook on both sides until golden, about 1 minute per side.

Transfer to serving platter.

Add 1 tbl butter to skillet and repeat with remaining chicken.

Add chicken broth & lemon slices to skillet and bring to boil, stirring to scrape browned bits.

Swirl in remaining 1 tbl butter.

Pour sauce over chicken and garnish with parsley.