Chicken Cutlets with Lemon

Here's a recipe from Mrs. Brown. One of my all-time favorites and so easy to make.

Chicken Cutlets with Lemon

3 Whole Chicken breasts (or you can use chicken tenders)

¼ cup flour

½ tsp salt

1/8 tsp. pepper

butter or margarine

1 cup water

1 chicken-flavor boullion cube

2 small lemons

1. On cutting board, cut each chicken breast into 4 pieces. With meat mallet, pound chicken breasts to 1/8 inch thickness.
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Save remaining flour mixture.
3. In skillet over medium- high heat, in 3 Tablespoons of butter or margarine, cook chicken pieces until lightly browned on both sides, adding more butter if necessary. Remove chicken cutlets to a plate.
4. Reduce heat to low. Into the drippings in skillet, stir reserved flour mixture; add COLD water, boullion and juice of one lemon, stirring to loosen brown bits.
5. Return chicken to skillet. Thinly slice remaining lemon; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is tender. Serve over rice.