adapted by There's Always Thyme to Cook
4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Salt and pepper the chicken generously then coat with flour. Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.