Lemon Butter-Glazed Chicken

• 4 boneless chicken breasts, slightly flattened
• 2 tablespoons flour
• 3 tablespoons butter
• 3 tablespoons water
• 1 tablespoon lemon juice (fresh is best)
• 1 1/2 teaspoons chicken bouillon powder (I use low-salt)

1. Coat chicken in flour, shaking off excess.
2. Melt the butter in a non-stick frying pan. Saute chicken breasts on each side until lightly browned.
3. Add water, lemon juice and chicken bouillon to pan, stirring until dissolved. Bring to a boil. Cover and simmer over medium-low heat for 5-7 minutes.
4. Remove chicken from pan and keep warm.
5. Cook & stir pan juices over high heat until thick and syrupy. This should take 1-2 minutes.
6. To serve, pour glaze over chicken. Sprinkle with parsley and garnish with lemon slices for presentation, if desired.

chicken breasts, flour, butter, water, lemon juice, chicken bouillon powder

Taken from www.food.com/recipe/lemon-butter-glazed-chicken-372049 (may not work)