4 boneless and skinless chicken breast halves
1 Tbsp. poultry seasoning
1 1/2 Tbsp. Mediterranean oil
1/4 c. dry white wine
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley


Place each chicken breast on a cutting surface and hold firmly with the flat of your hand. Use a sharp knife, held parallel; cut breast into 2 thin slices. Pat dry and rub poultry seasoning into each slice. Preheat a 3-quart saucepan. When the pan is hot to the touch, add the oil and heat. Add chicken and saute over medium-high heat until lightly browned, about 1 minute on each side, making sure it is cooked through. Remove chicken to a platter and keep warm. Deglaze pan by adding wine and lemon juice. Bring to a boil; add parsley. Pour sauce over chicken and serve immediately.