Ingredients

• 2 lemons
• 6 boneless chicken breasts
• 1/4 c flour
• 4 Tb olive oil
• 1 clove garlic, minced
• 1 c chicken stock
• 3 tsp butter
• 2 tsp parsley

Directions

1. eheat oven to 400.

2. Cut one lemon pole to pole. Trim the ends and cut one half into 1/4 inch slices. Juice the rest and reserve.

3. Salt and pepper the cultlets, then coat the cutlets with flour in a shallow baking dish or bowl.

4. Heat 2 T of oil in a skillet. Saute cutlets on each side until slightly brown (2 1/2 minutes each)

5. Transfer cultlets to baking dish. Cover with tinfoil. (That made all the difference. One dish I did with a glass cover, the other with tinfoil tightly wrapped, and the tinfoil one was 100 times better.) Bake for approximately 30 minutes.

6. Add garlic to skillet and saute for 30 seconds. Then add chicken broth and lemon slices. Simmer for about 4 minutes, and then add the lemon juice. Simmer again for another minute. Then remove, thicken with butter, and stir in the parsley and season with salt and pepper.

7. Spoon the sauce over the cutlets for presentation.

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