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