4 boneless skinless chicken breast fillets
Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, salt and pepper. Saute chicken until golden brown, about 6 minutes each side. Remove from skillet and cover. Deglaze skillet with white wine, scrapping up all the bits remaining from the chicken on the skillet. Reduce to 1/2 the amount. Add lemon slices and butter. 1 Tbsp at a time, whisking until melted. add chicken and any juices back to the pan and turn to coat evenly with the sauce. Serves 4.