Butterfly the chicken breasts by slicing them, width-wise almost all the way through. Un-fold the breasts and pound them to an even thickness of roughly ¼ of an inch. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Spread the flour on a plate and dredge the chicken breasts in flour, coating the pieces well.

Heat the butter in a large skillet. Once the butter is hot, add the chicken breasts and pan fry over medium-high heat for 2-3 minutes on each side, flipping once, until the chicken is cooked through. Remove the chicken from the pan and place on a serving dish. (Place the cooked chicken in a warm oven to keep warm while you prepare the sauce.)

Add the white wine, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper to the pan. Scrape up any bits of chicken or flour that have stuck to the pan and simmer the wine mixture until it has reduced by about half, 4-5 minutes.

Serve the chicken over your choice of starch (if desired). Buttered pasta, mashed potatoes, polenta, or rice are all wonderful options.