Chicken Breasts With Lemon And Pepper

How many of us, who are engaged in the Lord's holy service, are secretly cherishing some proud aspiration of excelling other men, of making a name for ourselves, of securing money or fame! We will use the pulpit as a pedestal for the adulation of the world, and the cross for a post on which to hang garlands to our own glory. How often do we preach sermons, or make addresses, and attend meetings, with no other thought than to secure the recognition and praise of those to whom we “minister.” All of this must be laid aside. We must have no selfish, prideful ulterior motives to serve Christ.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats			4	Servings

INGREDIENTS

4		Skinned and boned chicken
		breast halves
1/2	t	Salt
2	T	Butter or margarine
1	T	Fresh lemon juice
		Fresh coarsely ground black
		pepper
1 1/2	T	Finely chopped parsley

INSTRUCTIONS

Place chicken breasts between 2 sheets of waxed paper and gently  pound
with a meat mallet until about 1/2 inch thick. Season with  salt. Heat
butter in a large, heavy nonstick skillet over medium heat  until
bubbly and starting to brown. Add chicken and cook about 10  minutes,
turning occasionally, or until almost opaque in center and  golden on
both sides. Remove to serving plates. Remove skillet from  heat and let
pan juices cool briefly. Add lemon juice, and stir to  loosen brown
drippings in bottom of pan. Spoon over chicken, season  well with
pepper, then sprinkle with parsley. Recipe By : Woman's Day  9-17-96
Posted to MC-Recipe Digest V1 #257  Date: Fri, 25 Oct 1996 09:44:10
-0400 (EDT)  From: Carol Taillon <taillon@access.mountain.net>

A Message from our Provider:

“Have you thanked God today?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 89 Total Fat: 10g Cholesterol: 73.9mg Sodium: 1041.5mg Potassium: 419.2mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: 31g