6 boneless skinless chicken breast halves
Salt and pepper to taste
Juice of 1 lemon
1/3 to 1/2 cup butter
1/2 cup dry white wine
Rinse the chicken and pat dry. Pound the chicken as thin as possible between sheets of waxed paper using a meat mallet. Arrange the chicken in a dish. Season with salt and pepper; drizzle with lemon juice. Chill for 10 minutes or longer. Coat the chicken with flour.
Saute the chicken in the butter in a large nonstick skillet over high heat for 7 minutes per side; reduce heat.
Cook until tender, turning occasionally. Transfer the chicken to a heated platter. Stir the wine into the pan drippings. Bring to a boil. Pour over the chicken.