PAPA JOE'S CHICKEN PICCATA

SANDRA HANEY

6 (6-ounce) boneless skinless chicken breasts
Flour
1 cup margarine
1/2 cup dry white wine
Juice of 2 lemons
Salt, pepper
1/4 cup chopped parsley

Dredge chicken breasts in flour to coat both sides.  Melt margarine over low heat.  Do not let margarine brown.  Add chicken and cook 5 minutes, turning to brown both sides.  Add wine, half the lemon juice and season to taste with salt and pepper.  Sprinkle parsley over chicken.

Cover and simmer 5 to 7 minutes longer or until chicken is done. Sprinkle with remaining lemon juice.  Place chicken on platter and pour pan juices over chicken.  Makes 6 servings.