6 boneless, skinless chicken breasts, halved
1 tsp. oregano
2 tbsp. lemon juice
2 tbsp. finely chopped parsley
1/2 c. flour seasoned with salt and pepper
3 tbsp. butter
2 tbsp. brandy, warmed

On a cookie sheet combine flour, salt, pepper and oregano. Dredge chicken in seasoned flour. Fry in hot butter, 6 minutes per side or until breasts are white and tender. Do not overcook.

Add lemon juice and brandy to fry pan. Lightly the brandy. When the flames have died down, serve the chicken breasts on a bed of boiled rice. Spoon the pan juices over the chicken. Garnish with parsley. Serves 6-8.