3 lbs. boneless chicken breast, cut in halves
Flour for dredging
Salt and pepper to taste
1/4 c. olive oil
2 tbsp. butter
2 tsp. minced garlic
1/2 c. dry white wine
Juice of 1 lemon
3 tbsp. chopped parsley

Dredge chicken pieces in flour seasoned with salt and pepper. Heat oil in a skillet large enough to hold the chicken in one layer. Cook pieces until golden brown. Do not cover. (Should take about 15 to 20 minutes). Pour the fat from the skillet, leaving the chicken in the skillet. Add the butter to the skillet, and when it is hot, add the garlic. Saute very briefly, then pour the wine around the chicken. Bring to a boil. Squeeze the lemon juice over the chicken. Sprinkle with parsley, cover tightly and cook 3 more minutes. Yield: 4 to 6 servings.