LEMON BUTTERED CHICKEN REQUEST

4 boneless skinless chicken breast
3 tbsp (45 ml) flour
3 tbsp (45 ml) butter
1 tbsp (15 ml) water
3 tbsp (45 ml) Maple Syrup
juice of 1 fresh lemon
1 1/2 tsp (7 ml) chicken bouillon
Chopped parsley
lemon slices

Pound chicken lightly to flatten. Coat with flour and shake to remove excess.

In a large frying pan, melt butter. Add chicken breasts and sauté` until golden brown on both sides.

Add water, Maple Syrup, lemon juice and chicken bouillon in small bowl and stir until dissolved. Bring to a boil over medium-high heat.

Reduce heat, cover and simmer 5 minutes - or until chicken is no longer pink in center. Remover chicken from pan, keep warm.

Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.