• 4 boneless, skinless chicken breast halves, slightly flattened
• Flour
• 3 tbsp (45 mL) butter
• 3 tbsp (45 mL) water
• 1 tbsp (15 mL) lemon juice
• 1 1/2 tsp (7 mL) chicken broth mix
• Chopped parsley
• Lemon slices

1. Coat chicken in a small amount of flour; shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and sauté each side until lightly browned.
2. Add water, lemon juice and chicken broth mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 minutes. Remove chicken from pan; keep warm.
3. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices

4 servings