1 1/2 lbs. boned skinless chicken breasts
1 tbsp. chopped garlic
1/2 stick butter
Flour
Salt and pepper
3/4 c. dry white wine
1 tsp. lemon juice

Drench chicken breasts in flour. Sprinkle each with a little salt and pepper. Melt butter in frying pan. Add lemon juice and garlic. Stir 1 minute. Add chicken breasts. Cook slowly over low flame being careful not to burn chicken. Add 1/2 of the wine. Cover and cook for 5 minutes. Remove top and add rest of the wine. Simmer 5 more minutes, uncovered, turning once. Drain well on paper towels. Place in covered dish in the refrigerator for at least 2 hours. Serve with homemade mayonnaise.