6 boned chicken breast halves
1/2 teaspoon salt
1/2 cup all-purpose flour
Lemon pepper, to taste
1/2 cup butter
2 tablespoons lemon juice
Pound chicken breasts to a 1/4- to 1/8-inch thickness.
Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted butter for about five minutes per side or until lightly browned. Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.
Serve chicken and lemon butter glaze with rice. Chicken is also good cold.