Instructions: Place chicken on cutting board between two sheets of waxed paper and pound to 1/4 inch thickness.

Season each side of chicken with salt and pepper.

In a large non-stick skillet, heat half of Bettys Butter.

Cook chicken over medium-high heat 3 minutes on each side OR UNTIL COOKED THROUGH.

Remove to a serving dish and keep warm.

Add wine or chicken broth to skillet and cook 2 minutes over high heat.

Reduce heat, and stir in remaining butter, garlic and lemon juice.

Spoon juice over chicken; top each chicken piece with a lemon slice and parsley.

Instead of making up 2 cups of "Bettys Butter" I usually just mix up 2 tsp of it whenever I want to cook the lemon chicken.

entry for boneless, skinless chicken breast has "R-T-C" in the name. Im assuming that R-T-C means ready to cook, but cant imagine why thats included. We buy boneless skinless chicken breasts, and trim off any remaining fat before cooking.

I usually find that it takes well over 3 minutes of cooking chicken on each side. Also, my large non-stick skillet only holds 2 flattened chicken breast halves at one time, so I cook the pieces in batches and keep them warm on a platter in the oven until they are all cooked.

If no garlic cloves available, substitute 1/8 tsp garlic powder

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.