4 boneless chicken breasts
Flour to dredge; salt & pepper
1 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. butter
2 tbsp. cooking oil
1/2 c. dry white wine
Parsley flakes

1. Mix flour, salt and pepper; lightly flour breasts.

2. Heat oil and butter in a large skillet. Brown chicken on both sides.

3. If wine and lemon juice and soy sauce doesn't equal 2/3 cup, add more wine. Pour liquid over breasts, cover and simmer. Add parsley flakes to taste.

4. Simmer 40 minutes, basting and turning. If liquid boils too quickly, add 2 tablespoons water and 2 tablespoon wine.

5. Serve over rice or noodles.

6. Liquid can be increased by 1/2 or doubled to allow more sauce.