Lemon Chicken

• 1/4 cup flour
• salt & pepper to taste
• 4 thin cut (or pounded) chicken breasts, no more than 1/2 inch thick
• 2 tbsp olive oil
• 3 tbsp white wine
• 3 tbsp fresh lemon juice
• 1 clove garlic, minced or pressed
• 2 tbsp butter
• 3 tbsp fresh parsley

1. Combine flour, salt and pepper in a shallow plate. Dredge chicken in flour mix.
2. Heat olive oil in large skillet until very hot. Saute chicken pieces in oil quickly, until just done (not pink in center). Be very careful not to overcook them. Remove chicken from pan. Lower heat to Medium.
3. Deglaze pan with wine. Whisk in lemon juice and garlic. Simmer gently for 2 minutes. Whisk in butter to finish. Pour sauce over chicken. Garnish with parsley.
4. Serve with a mushroom risotto and steamed veggies.

flour, salt, thin, olive oil, white wine, lemon juice, clove garlic, butter, parsley

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-1209148 (may not work)