Title: Chicken breasts with lemon & pepper
 Categories: 
      Yield: 4 Servings
 
      4    Skinned and boned chicken
           Breast halves
    1/2 ts Salt
      2 tb Butter or margarine
      1 tb Fresh lemon juice
           Fresh coarsely ground black
           Pepper
  1 1/2 tb Finely chopped parsley
 
  Place chicken breasts between 2 sheets of waxed paper and gently
  pound with a meat mallet until about 1/2 inch thick. Season with salt.
  
  Heat butter in a large, heavy nonstick skillet over medium heat until
  bubbly and starting to brown. Add chicken and cook about 10 minutes,
  turning occasionally, or until almost opaque in center and golden on
  both sides. Remove to serving plates.
  
  Remove skillet from heat and let pan juices cool briefly. Add lemon
  juice, and stir to loosen brown drippings in bottom of pan. Spoon
  over chicken, season well with pepper, thensprinkle with parsley.