2 chicken breasts, skinned, boned, and split
2 tbsp. flour
1 tbsp. oil
1 tbsp. butter
1 sm. garlic clove, minced
1/2 c. white wine
2 tbsp. lemon juice
2 tbsp. chopped parsley
Lemon slices for garnish

Pound the chicken breasts until they are 1/4 inch thick and then coat with the flour. In medium skillet over medium high heat, heat the oil and butter. Saute chicken until golden brown on both sides. Add the garlic, white wine and lemon juice. Cover and simmer until fork tender, about 10 minutes. Remove chicken to a plate and keep warm. Over medium high heat, boil sauce in skillet rapidly until slightly thickened. Add the chopped parsley and heat through. Spoon sauce over chicken and garnish with lemon slices if desired.