4 lb. chicken breasts, boned
4 tbsp. flour
1/2 stick butter
Juice of lemon
1/4 c. white wine
Salt and pepper to taste
1/2 lemon, sliced
2 sprigs parsley, minced

Place chicken between 2 sheets of wax paper and pound until very thin. Dust with flour and saute in butter for 3 minutes on each side. Sprinkle with lemon juice, wine, salt, and pepper. Simmer for 3 minutes more. Garnish with lemon slices and parsley. Serves 3-4.