2 boneless chicken breasts
1/2 c. dry white wine
butter
Flour
2 tbsp. lemon juice
Parsley
Salt & pepper to taste

Dredge chicken in flour. Put butter in frying pan. Brown both sides of chicken. Add wine, lemon juice, salt and pepper. Let simmer covered for 20 minutes. Sprinkle with parsley and serve. Can substitute chicken broth for white wine. If desired, add mushrooms.