2 whole = 4 halves chicken breasts, boned
1/2 tsp. fresh chopped garlic
Flour for dipping chicken
1/4 tsp. paprika
Fresh parsley, chopped
1/2 fresh lemon juice
1/4 c. white wine
5 oz. whole lightly salted cream butter
Blended Italian cooking oil

Flour cutlets, saute on both sides in blended Italian cooking oil. Drain oil from pan. Add garlic, paprika, chopped parsley, lemon juice and white wine. Continue to cook chicken cutlets over medium heat until juice is reduced. Add butter, cook until melted. Serve with your favorite pasta which can be cooked while you are preparing the cutlets. A green salad and dinner is ready. Cooking time for chicken cutlets is five to seven minutes. You may add basil or oregano if you desire.