Poulet Scarpariello
The best sauteéd chicken I know.
  1. Cut chicken into pieces. Heat oil in a skillet large enough to hold all the chicken; liberally season chicken pieces with salt and black pepper and dredge each piece in seasoned flour. Brown chicken pieces in hot oil, turn and cook until done, about eight minutes per side.
  2. Leaving the chicken in the pan, pour off oil, increase heat to medium high, and add butter. Allow to melt and shake to spread; add garlic and briefly saute. Add wine and lemon juice around the chicken and bring to boil. Sprinkle with parsley, cover tightly and cook for three minutes on medium heat.
Chef Pierre Franey's The New York Times 60-Minute Gourmet