Instructions: Cut each chicken breast horizontally into 2 slices.

Season the flour with salt and pepper and use to coat the chicken pieces.

Heat the oil and 40g of the butter in a large frying pan add the chicken and fry gently for 5 to 6 minutes on each side until tender.

Transfer to a warmed serving dish and keep hot.

Add the lemon juice and stock to the pan juices bring to the boil stirring and boil for 1 minute.

Add the parsley and remaining butter and stir until blended.

Pour over the chicken and garnish with lemon slices to serve

serves 4

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