Chicken Piccata

1/4 unsalted butter 1 pound chicken pounded breasts cut into medallions 2 tbsp flour salt and fresh ground pepper 4 tbsp chicken stock/broth 2 tbsp butter 1 tsp fresh chopped parsley 4 tsps lemon juice Heat unsalted butter in frying pan cover meat in flour, salt and pepper. Cook over high heat for 2 minutes on each side. Transfer meat to platter and keep warm. Add broth, butter, parsley to the pan's gravy, scrape the bottom well. Cook for 2 minutes and add lemon juice. Pour sauce over chicken and serve immediately!