4 boneless chicken breasts (1 1/2 lbs.)
3 tbsp. olive oil
2 tbsp. butter
3 lg. cloves garlic, mashed
1/2 c. dry white wine or juice of 1 lemon
1/4 tsp. salt
1/2 tsp. crushed red pepper
1/8 tsp. black pepper
1/4 c. chopped Italian parsley

Rinse chicken. Pat dry. In a large heavy skillet, heat olive oil and butter. Add the garlic. Saute quickly. Remove. Brown the chicken breasts on each side, 8 minutes total time. Add wine and lemon juice to skillet. Season chicken with salt, black pepper and crushed red pepper. Cover. Cook over low heat for 15 minutes. Baste with pan juices while chicken cooks. Serve, spooned with pan juices. Sprinkle with parsley.