4 chicken breasts, boned and skinned
1 stick butter
1/3 c. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1 c. flour
1 can cream of celery soup
1/2 c. grated Parmesan cheese
1/4 c. white wine

Mix flour, salt and pepper. In large skillet, melt butter. Dip chicken in lemon juice, then in flour mixture and brown chicken breasts. In small bowl mix soup, cheese and wine; pour over chicken. Cover and reduce heat. Turn often to prevent burning. Cook 35 to 40 minutes or until chicken is fork tender.