garlic cloves, very thinly sliced
1Gently pound the meat with a mallet until thin and flat but not broken.
2Sprinkle meat with black pepper, dredge lightly in flour.
3Preheat a heavy wide skillet.
4Add the olive oil and saute the garlic until lightly browned, then remove and reserve.
5Turn up the heat and fry the chicken quickly.
6Remove the chicken and set aside.
7Drain oil from pan, then deglaze pan with white wine.
8Add demi-glaze if desired, lemon juice and the reserve garlic.
9Stir well to heat the sauce thoroughly.
11The garlic can be removed with a slotted spoon or left in.
12Add the parsley and spoon over the chicken.
13This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse.
14The demi-glaze can be left out.