6 (6 oz.) boneless skinless chicken breasts
Flour
1/4 c. butter
1/2 c. dry white wine
Juice of 2 lemons
Salt, pepper
1/4 c. chopped parsley

Dredge chicken breasts in flour to coat both sides. Melt butter over low heat. Do not let butter brown. Add chicken and cook 5 minutes, turning to brown both sides. Add wine, half the lemon juice and season to taste with salt and pepper. Sprinkle parsley over chicken. Cover and simmer 5-7 minutes longer or until chicken is done. Sprinkle with remaining lemon juice. Place chicken on platter and pour pan juices over chicken. Makes 6 servings.