4 Chicken breast halves, boned and skinned
Salt and Pepper
Flour (enough for coating)
3 T. butter
Jiuce of 1 lemon
1 1/2 C. chicken broth
1/2 C. white wine
- Use a meat pounder to pound the meat to a uniform thickness, a little less than an inch. Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
- Remove chicken from skillet. Add lemon juice, chicken broth, and wine. Boil down until it's about 1/2 cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.