Instructions: Trim chicken breasts of fat and pound on a cutting board with a meat mallet or heavy skillet to 1/4-inch thickness.

Place flour in a shallow dish and season with salt and black pepper. Add chicken and lightly coat with the flour mixture.

In a large heavy skillet, melt butter in oil over medium-high heat until sizzling hot. Add chicken to skillet and cook 2 to 3 minutes per side or until exterior is browned and meat is no longer pink. Remove chicken from skillet and keep warm.

Pour about half the fat out of the skillet. Add wine, scraping up the browned bits as it cooks down. Remove skillet from heat and stir in lemon juice. Return chicken to skillet and coat with the sauce.

Serve immediately, pouring pan juices over the chicken. Garnish with lemon slices and parsley, if desired.

This recipe yields 4 servings.

Comments: Once as I was preparing lunch for some guests, one of them saw that I was pounding veal in the kitchen. "Oh, Henry doesnt like veal," she whispered, referring to her husband. "Well," I told her, "well just tell him its chicken." He loved it, and he would have loved this cost-cutting substitute for hard-to-find good veal.

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