Ingredients

1 pound chicken breasts, boneless, skinned, halved
salt, to taste
1/2 tsp. pepper
2 tsp. Betty’s butter
1/4 C. dry white wine, or 1/4 C. chicken broth
1 clove garlic, minced
2 Tbsp. fresh lemon juice
4 lemon slices
2 Tbsp. fresh parsley, chopped

Cooking Instructions

Place chicken between two sheets of wax paper and pound to 1/4-inch thickness. Season each side or chicken with salt and pepper. In a large nonstick skillet, heat half of Betty’s Butter. Cook chicken over medium-high 3 minutes on each side, or until cooked through. Remove to a serving plate and keep warm. Add wine to skillet and cook 2 minutes over high heat. Reduce heat, stir in remaining butter, garlic and lemon juice. Spoon juice over chicken; top each chicken piece with lemon slice and parsley.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: