4 boneless, skinless chicken breast halves
Salt and pepper to taste
2 tsp. garlic, minced
1 tsp. fresh parsley, minced
2 lemons, thickly sliced into 8 pieces, seeds removed
Garnish with parsley sprigs and lemon slices


Preheat oil core skillet to 350ºF/177ºC. Place chicken in skillet, uncovered, to brown.  Chicken will stick at first but will release as it browns.  When chicken is browned on one side, turn and season with salt and pepper.

When both sides are browned, place 1/2 tsp. of garlic, 1 tsp. parsley and 2 lemon slices on each piece.  Cover and reduce heat to simmer. Cook 7 to 10 minutes or until juices run clear.  Keep lemon slices on  breasts for serving.  Garnish with additional parsley and lemon slices if desired.