2 chicken breasts, bones and skin removed
Flour, as needed
3 tbsp. oil
2 cloves garlic, minced
6 scallions, chopped
1/4 c. dry white wine
1 can chicken broth (13 3/4 oz.)
Juice of 1 lemon

Pound chicken breasts until about 1/4 inch thick. Dip in flour to coat. Saute chicken breasts in hot oil in large skillet until cooked (about 3 to 5 minutes per side). Add minced garlic, scallions, wine, chicken broth, and lemon juice. Simmer about 5 minutes. Serve with white rice. Serves four.