2 lg. chicken breasts, boned, skinned and pounded thin
2 tbsp. butter
1 tbsp. oil
1 tsp. oregano
2 tbsp. lemon juice
1/4 c. red cooking wine
1/2 c. flour seasoned with 1/2 tsp. salt and oregano
Pepper to taste
1 tbsp. parsley

Heat butter and oil until very hot. Dredge chicken in seasoned flour and fry for 2 minutes on each side until tender and lightly browned. Season with pepper and sprinkle with lemon juice. Heat wine and pour over chicken. Add parsley and simmer, basting for 10 minutes.