Lemony Chicken Cutlets

Directions

1. 1
   About 45 minutes before serving:
2. 2
   With meat mallet, pound chicken breasts to 1/8-inch thickness.
3. 3
   On waxed paper, mix flour, salt and pepper; use to coat chicken.
4. 4
   Reserve remaining flour mixture.
5. 5
   In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook breasts until lightly browned on both sides, adding more butter or margarine, if necessary.
6. 6
   Remove chicken pieces to plate.
7. 7
   Reduce heat to low. Into drippings in skillet, stir reserved flour mixture.
8. 8
   Add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet.
9. 9
   Thinly slice remaining lemons; top chicken with lemon slices.
10. 10
    Cover; simmer for 5 minutes, or until chicken is fork-tender.
11. 11
    Arrange chicken and lemon slices on warm platter.
12. 12
    Makes 6 servings.