• chicken breasts
• ½ t salt
• ½ t pepper
• ½ c Italian seasoned bread crumbs
• 2 T olive oil
• ¼ c chicken broth
• 3 T fresh lemon jiuce
• 2 T butter
• 2 T fresh parsley, chopped

Cut chicken breast in half horizontally. Place chicken between 2 sheets of heavy duty plastic wrap; flatten to ¼" thickness using rolling pin or flat side of meat mallet.

Sprinkle chicken with salt & pepper; lightly dredge in bread crumbs.

Cook half of chicken in 1 T hot oil in a large non-stick pan over medium heat 2 minutes on each side or until golden brown and done. Repeat procedure with remaining chicken & 1 T of olive oil.

Add broth and lemon juice to skillet and cook, stirring loose particals from bottom of skillet, until sauce slightly thickened. Remove from heat; add butter and parsley, stiring until butter melts. Pour sauce over chicken, serve with yellow rice.

Preparation time: 30 minutes
Cooking time: 15 minutes

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