2 1/2 lb. boneless chicken breast
1/2 c. flour, seasoned with salt and pepper
1/2 c. white wine
1 c. chicken broth
1/4 c. fresh parsley, chopped
1/2 c. clarified butter
1/4 c. olive oil
1 tsp. chopped garlic

Cut chicken into strips, coat with flour. Heat and saute chicken in oil and butter in frying pan. Remove from pan. Saute garlic in remaining oil and butter. Add the wine and chicken broth into the pan. Return chicken to pan. Add parsley and simmer gently for 10-15 minutes.