Chicken In White Wine (Poulet Scarpariello) - cooking recipe

Ingredients

3 lbs chicken, cut into serving size pieces
flour (for dredging)
salt & freshly ground black pepper
1/4 cup olive oil
2 tablespoons butter
2 teaspoons garlic cloves, minced
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons parsley, chopped

Preparation

Dredge the chicken in flour on all sides and season with salt and pepper. Heat the oil in a heavy skillet over medium heat. Add chicken in one layer and cook 10 minutes each side, uncovered, until golden brown. The chicken should be done. Cook a few minutes more, if necessary.
Drain fat from skillet. Add butter and when hot, add garlic. Add wine and heat to boiling. Cover and cook 3 minutes. Squeeze lemon juice over chicken and sprinkle with parsley. Serve.