Dredge chicken pieces in flour seasoned with salt and pepper. Cook pieces until golden brown. Do not cover. (should take about 15 to 20 minutes).
Pour the fat from the skillet, leaving the chicken in the skillet. Add butter to the skillet, and when it is hot, add garlic. Saute very briefly, then pour the wine around the chicken. Bring to a boil.
Squeeze the lemon juice over the chicken. Sprinkle with parsley, cover tightly and cook 3 more minutes.