CHICKEN PICCATA



Approximately 2 lbs chicken breasts, cut into

strips or pieces

2 tablespoons vegetable oil

1 stick butter or margarine

2 tablespoons lemon juice or the juice of a lemon

1 cup white wine

salt/pepper to taste

flour



Pound chicken, coat with flour. Heat half of the butter and all of

the oil in a skillet until hot. Cook chicken until tender and brown

(about 4 minutes each side). Remove to heated platter. Heat

remaining margarine or butter until melted. Stir in lemon juice and

wine. Add chicken and simmer for 5-10 minutes. Serve with rice or

noodles