4 cloves of garlic, sliced length-wise
1/2 onion, small dice
1 cup of white wine
1/2 stick of cold butter, cubed
salt and pepper to taste
Saute your onions and garlic over high heat in an oiled skillet until the onions are translucent.
Add your chicken breasts and brown on each side. Add your white wine, being care of flare ups. Bring to a boil then reduce to low heat, cover and let it simmer until the chicken is cooked thoroughly.
Remove the chicken breast and set them on a bed of pasta or rice.
Back in the pan, over medium heat bring the liquid to a boil and begin adding the cold butter while swirling the butter around to let it melt into the pan. Keep adding the butter and swiriling until a sauce begins to form. Reduce the heat to low, add your lemon juice and salt and pepper to taste. Pour over the chicken and enjoy.
Notes: It's best to keep the butter in the refridgerator until you are ready to add it to the pan. Addng the cold butter to the hot liquid with constant swirling will create an emulsion and help create the sauce. You can usually check to see if the sauce is the right consistency by dipping a spoon into the pan and letting the liquid run down the back of the spoon. If it runs down slow, you have your sauce. If it runs down fast, raise the heat and bring to a boil. If you're low on liquid after taking cooking the chicken feel free to add chicken broth to the pan.