Lemony Chicken Cutlets

• 6 boneless, skinless chicken breasts
• 1/4 c. all-purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• butter or margarine
• 1 c. water
• 1 chicken flavor bouillon cube
• 2 small lemons

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

chicken breasts, allpurpose, salt, pepper, butter, water, chicken flavor, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384773 (may not work)