• 8 chicken breasts, deboned and skinned
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup all purpose flour
• 1 1/2 cup dry white wine
• 1 1/2 cup low sodium chicken broth
• 6 garlic cloves, minced
• 4 tablespoons parsley flakes

1. Place each chicken breast half between 2 pieces of heavy-duty plastic wrap; pound to 1/4 inch thickeness with the flat side of a meat mallet.
2. Add butter and olive oil in a large skillet, and melt the butter over medium heat. Place flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan and keep warm. Add wine, broth and garlic to pan, scraping pan gently with wooden spatula to loosen browned bits; cook 2 minutes; add chicken and cook covered an additional 3 minutes. Serve with brown rice pilaf and steamed green beans. This recipe

This is a simple but very tasty recipe which we found in a Cooking Light Cookbook and adapted to our taste.