Dilled Lemon Chicken

Great even without the fresh dill!

4 small boneless and skinless chicken- breast halves, about 4 ounces each
2 cup flour
3 tablespoons butter
2 cup chicken broth
1 tablespoon lemon juice
Salt and pepper, to taste
2 slices lemon, halved
1 tablespoon chopped fresh dill
1 tablespoon sliced scallions, for garnish

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Dredge chicken lightly on each side in flour, shaking off any excess. Heat butter in a medium skillet until bubbling, add chicken, and sauté over medium heat until nicely browned, about 4 minutes per side. Pour excess butter from pan and add broth, lemon juice, salt, and pepper. Arrange lemon, dill, and scallions on chicken; cover, and simmer 8 to 10 minutes, or until chicken is cooked through. Remove chicken to a plate and keep warm under aluminum foil. Cook sauce, uncovered, just until slightly thickened. Return chicken to skillet, sprinkle with scallions, and serve immediately.

(serves 4)