3 chicken breasts, skinned, boned and halved (or 6 slices veal)
4 tbsp. olive oil
1/4 c. chopped fresh parsley
1 lemon, sliced
1/4 c. dry white wine
2 cloves garlic, finely chopped
Flour
Sliced fresh mushrooms, optional

Pound chicken or veal to even thickness. Heat oil in large pan. Flour chicken or veal. Add to oil in pan with lemon slices and garlic (and sliced mushrooms, if used) and cook over medium-high heat, turning several times until done. Add wine and parsley and place 1 lemon slice on each piece of meat. Cook another 2-3 minutes until lemon softens. Serve with spaghetti and clam sauce.