¼ cup Flour
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 heaping Tablespoon Italian Parsley
1 lb. Boneless Chicken Breast fillets
1 Tablespoon Butter
1 Tablespoon Olive oil
1 large clove Garlic, minced
1 Lemon or Meyer Lemon (3-4 Tablespoons)
3-4 Tablespoons White Wine
Mix flour, salt, pepper, and parsley together in a shallow bowl. Heat a skillet, add olive oil and butter. Melt the two together.
Cut boneless chicken breasts into smaller filets of chicken about 1/2 - 3/4 inch thick - our butchers will gladly do this for you. Dredge chicken fillets in seasoned flour and shake off any excess.
Stir in garlic to heated butter/oil mix, then add chicken. Sauté for 4 minutes on one side, then flip, and repeat.
Mix juice and wine together and pour over the fillets. Swish and swirl the liquid around in the skillet, scraping any browned bits. In a couple of minutes, the sauce will deglaze, brown, and thicken. Serves 2-3
Cook’s Note: If you have a large quantity of chicken to cook, increase ingredients accordingly and brown all the chicken first (remove the breasts when they’re done) before adding the lemon juice/white wine. Return the breasts to the skillet with the reduction, allowing them to get drenched with the lemon-wine sauce. - adapted from http://nancyvienneau.com/