1/4 c. butter
6 chicken breasts, skinned and boned
4 cloves garlic, crushed
1/2 c. chicken broth
1/2 c. white wine
3 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Melt butter in a large skillet over medium heat. Add chicken and garlic, cook 3-4 minutes on each side or until golden brown. Add broth and next 4 ingredients. Bring to a boil. Cover; reduce heat and simmer 20 minutes or until chicken is tender. Serve over rice or noodles.