3 whole skinless, boneless chicken breasts (1 1/2 lb.)
1/4 c. flour
2 tbsp. oil
1 tbsp. butter
1 tbsp. minced garlic
1 tbsp. finely chopped minced shallots
1/4 c. chicken broth
1/3 c. dry white wine
Juice of 1/2 lemon
1/4 c. parsley

Cut chicken into 1 1/2 inch strips. Sprinkle with salt and pepper, coat with flour. Two skillets are needed. Heat 1 tablespoon oil in non-stick skillet (don't crowd). Cook evenly for 3 minutes. Transfer to second skillet with 1 tablespoon butter until brown. Continue to do this with the rest of the chicken until all is in the frying pan with butter.

Sprinkle with garlic and shallots (toss). Sprinkle with lemon juice, broth, wine and parsley. Cover, simmer for 3 to 5 minutes. Add more wine when you reheat if more liquid is needed. Do not reheat in microwave.