2 boneless chicken breasts with skin removed
1 garlic clove
1/4 med. onion
1/2 lemon
Dash of salt & pepper
Olive oil - 3 to 4 tbsp.?
1 scallion
Flour, enough to dust chicken
3 to 4 oz. white wine, your favorite

1. Remove all fat, skin, etc. from chicken breasts.

2. Slice chicken, across the grain, in 1/4 to 1/2 inch pieces.

3. Lightly sprinkle salt and pepper on chicken pieces.

4. Put chicken pieces into a plastic bag containing flour and shake until chicken is lightly coated. Lay chicken on a plate and set aside.

5. In a large saute pan heat the oil on LOW heat.

6. Saute the onion (diced) and garlic (sliced) very slowly so as not to burn the garlic. If you burn it, start again!

7. After a few minutes, the garlic and onion will be nice and soft. Take the onion and garlic out of the pan (leave the oil) and discard.

8. Now turn the heat up high. When the oil is hot (test by tossing a little flour into it) place the chicken in piece by piece.

9. As the chicken browns, turn over.

10. When the chicken is cooked on both sides, squeeze the lemon over the chicken. Now add the white wine and allow the whole thing to saute quickly. At the last minute before serving toss in the scallions (sliced thin).

11. Serve the chicken and pour the lemon white wine sauce on top.