Lemon Rosemary Chicken

2 whole, skinless, boneless chicken breasts (about 3/4 lb. each)
1/4 c. flour
Salt & pepper to taste
2 tbsp. olive oil
2 tbsp. butter
2 tbsp. chopped fresh rosemary or 1 tbsp. dried
4 garlic cloves, unpeeled
1/2 c. dry white wine
2 tbsp. fresh lemon juice
2 tbsp. chopped parsley

Split breasts in half, trim to remove membrane. Dredge in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover closely and cook 3 minutes. Remove and discard garlic. Serve immediately. Makes 4 servings.