¼ c butter
1 pound chicken (4 half breasts, boned and skinned)
2/3 c dry white wine
¾ t salt
¼ t white pepper
4 parsley sprigs
4 lemon wedges
In hot butter, in skillet, sauté chicken until golden brown, 4-5 minutes per side. Add 1/3 c wine, ½ t salt, and white pepper. Bring just to boiling, reduce heat and simmer, covered, 20 minutes or until tender. Remove chicken to heated serving platter. To pan drippings, stir in 1/3 c wine and ¼ t salt. Bring just to boiling, stirring to dissolve brown bits in pan. Simmer about 5 minutes or until slightly thickened. Pour sauce over chicken. Garnish with parsley and lemon wedges. Serve with wild rice cooked in part white wine and part water. Excellent with sliced mushrooms added.