cup all-purpose flour
BL/SL chicken breast halves (4 oz each)
cu butter, cubed
cup white wine or chicken broth
TBS lemon juice
Minced fresh parsley
1) In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2 inch thickness. Dip chicken in flour mixture to coat both side; shake off excess. 2) In a lrg skillet, heat butter over med heat. Brown chicken on both sides. Add wine or broth; bring to a boil. Reduce heat; simmer, uncover, 12 – 15 mins or until chicken is no longer pink. Drizzle with lemon juice. Sprinkle with parsley.