1 pkg. skinless boneless chicken breasts
1 beaten egg
Flour with salt & pepper to taste
1 lemon
1/2 c. dry white wine
1/4 c. chopped fresh parsley
2 tbsp. olive oil

Flatten chicken breasts with meat mallet to approximately 1/2 inch. (Cut into smaller pieces if desired.) Dip chicken in beaten egg and then in flour. Brown lightly in olive oil. As pieces are browned, keep warm until all are browned. Return all chicken to skillet and add wine and juice from 1/2 lemon. (You may use more lemon if desired.) Simmer for 10-15 minutes. Garnish with very thinly sliced lemon slices and chopped parsley.