1 tbsp. olive oil
4 chicken breast halves, boned skinned and pounded thin
1/4 c. dry white wine
Juice of 1 lemon
4 thin lemon slices
Black pepper

In non stick skillet, heat oil, add chicken, saute over medium high heat for 5 minutes. Turn and cook 3 minutes. Pour wine and lemon juice into pan and cook 2 minutes or until chicken is done. Remove chicken with slotted spoon. Stir up bits of chicken on bottom of pan. Into sauce: cook liquid over nigh heat until reduced to sauce consistency. Place lemon slices on each piece of chicken and pour sauce over; sprinkle with pepper.