An easy and light, yet very flavorful, chicken dinner.
Slice the chicken breasts so that you have two half inch thick pieces per breast. Then tenderize each piece using a meat tenderizer (or a big sledge hammer).
Season chicken pieces with salt and pepper to taste, then coat with flour.
Heat a skillet on medium high heat and combine the olive oil and 1 tbsp butter.
Add the chicken breasts and cook 2-3 minutes per side. Remove the chicken on to a plate. Add the chicken broth and lemon juice to the skillet and stir, scraping up the what is left in the skillet from cooking the chicken and let simmer for 2 minutes.
Add five lemon slices and remove from heat and add rest of butter and let it melt and mix well.
Pour the lemon and butter sauce over the chicken (optional: serve with steamed rice). Serve and enjoy.