Chicken Piccata
(serves 4)

Ingredients
4 boneless, skinless breasts, pounded to a 1/4 inch thick
1/4 cup flour
1/4 cup butter
1/4 cup Marsella or white wine
2 tablespoons lemon juice
1/2 teaspoon salt
pepper to taste
lemon slices and parsley for garnish

Directions
Coat chicken with flour, shaking off excess. Melt butter in a large skillet over medium heat; add chicken and cook for 3 minutes per side or until golden brown. Add Marsella, lemon juice, salt and pepper; bring to a boil. Reduce heat and simmer uncovered for 3 minutes or until sauce is slightly thickened. Place chicken on serving dish; spoon sauce over chicken and garnish with lemon and parsley.