Ingredients

• 6 tablespoons unsalted butter, divided
• 2/3 cup lemon juice (from 4 lemons), with lemon halves reserved
• 1 cup dry white wine
• Sliced lemon, for serving
• Parsley, for serving

Directions

1. For the sauce, wipe out the saute pan with a dry paper towel. Melt two tablespoons of the butter over medium heat, and then add the lemon juice, white wine, the reserved lemon halves, 1 teaspoon salt, and 1/2 teaspoon pepper. Boil mixture over high heat until reduced in half, about 2-4 minutes. Off the heat, add the remaining 4 tablespoons of butter a little at a time and swirl to combine. Discard the lemon halves and remove from heat.

2. To serve, place one chicken breast on each plate. Spoon on the sauce over the chicken and serve with a slice of lemon and a sprinkling of fresh parsley.

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