1 1/4 - 1 1/2 lb. chicken breasts, flattened
1/2 tsp. salt
Pepper to taste
2-3 tbsp. flour
3 tbsp. butter
2 tbsp. corn oil
1/2 c. white wine
1/2 lemon, sliced thinly
3 tbsp. chopped parsley

Sprinkle chicken with salt and pepper. Then dust lightly with flour. In a large skillet, heat butter and oil over moderate heat until foam subsides. Add chicken pieces 2 or 3 at a time. Cook over high heat until golden brown, 3 to 4 minutes on each side. Remove to heated platter; keep warm. Pour wine into skillet and scrape browned bits from bottom of pan; add lemon slices; simmer 1 minute. Spoon over chicken; sprinkle with parsley and serve at once.