1/3 c. Lea & Perrins White Wine Worcestershire Sauce
1 lb. chicken breasts, boned & skinned
2 to 3 tbsp. butter

In a shallow mixing bowl, place Lea & Perrins White Wine Worcestershire Sauce. Add chicken, turning to coat. Heat butter in a large skillet. Lift chicken from bowl, allowing excess to drain back. Saute 3 to 4 minutes in hot butter until lightly browned and cooked through. Remove chicken, slice, place on serving platter. Pour reserved Lea & Perrins sauce into skillet and simmer, stirring 2 minutes. Pour sauce over chicken.

NOTE: Turkey can be substituted for chicken. Cooking time should be increased to 6 to 7 minutes. Makes 4 servings.