Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breast, boneless, sk |
| 3 teaspoons | Butter |
| 3 teaspoons | Water |
| 1 teaspoon | Lemon juice |
| 1½ teaspoon | Chicken bouillon mix |
| \N \N | Chopped parsley |
| \N \N | Lemon slices |
Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.