Instructions: Sprinkle chicken breasts with salt and pepper to taste, then dredge them through the flour. Sautee them in butter and oil (amount of oil and butter to taste, but at least a couple tbsp of each - we use more). Sautee each breast till cooked through. Remove from pan. Mix corn starch and water to use to thicken sauce that you are about to make. Add to pan lemon juice, garlic, white wine, parsley. Simmer for awhile, then add corn starch mixture to thicken. Return chicken to pan, cook for a few minutes. Serve with lemon slices and parsley as garnish. Brown and wild rice is our favorite accompaniment. Friar

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