Janet Schneider Recipe Collection
Sauteed Chicken Breast with Lemon and Parsley

1 tb Vegetable oil
5 tb Butter
3 chicken breast fillets
Salt to taste
1/2 ts Freshly ground black pepper
One lemon ; Juice of
3 tb Chopped fresh parsley
1 Lemon; thinly sliced

1. Heat the oil and 3 tbsp of the butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides.

2. Remove the fillets to a warm platter and add salt and pepper.

3. Add the lemon juice to the skillet and turn on the heat to medium. Loosen all the cooking residue from the bottom of the pan, adding 1 or 2 tbsp of water if needed.

4. Add the parsley and the remaining 2 tbsp butter to the cooking juices. Stir several times. Lower the heat to very low and add the cooked chicken fillets, turning them over quickly in the sauce once or twice.

5. Transfer the fillets to a warm serving platter and pour the cooking juices from the skillet over them. Serve garnished with lemon juices.

This was first made when we needed to make something quick for dinner, and I knew Mary Ann and Jeff had lemons on the tree, and parsley in the garden.

Recipe Contributed by Janet Schneider, (I found it on the internet)