1 lb. boneless chicken breasts, skinned and pounded flat
1/3 c. flour
2 tbsp. olive oil
Salt and pepper to taste
2 tbsp. lemon juice
2 tbsp. white wine
1/4 c. butter
2 tbsp. finely chopped parsley
1/2 lemon, thinly sliced

Coat chicken with flour. In large pre-heated skillet, add olive oil and heat until very hot. Quickly cook chicken until lightly browned on both sides and all oil is absorbed. Remove chicken. Season with salt and pepper. Deglaze skillet with lemon juice and wine, scraping to blend browned residue. Add butter and parsley; heat until butter melts. Return chicken to skillet until heated through. Serve garnished with lemon slices.