5 Chicken breasts

Pepper Flour to dredge 1/4 c Olive oil

5 Garlic cloves, sliced

1/4 c Wine, white

1/4 c Demi-glace (opt.)

Lemon juice from 1 lemon 1/2 c Butter

Parsley, chopped finely Bone and skin chicken breasts. Gently pound the meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour. Preheat a heavy wide skillet. Add the olive oil and saute the garlic until lightly browned, then remove and reserve. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside. Drain oil from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoon or left in. Add the parsley and spoon over the chicken. This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse. The demi-glace can be left out.