• 4 deboned chicken breasts
• 2 carrots, cut into julienne strips
• 2 ribs celery, cut into julienne strips
• 1 Tbsp butter or margarine
• 1/4 tsp salt & dash of cayenne pepper

• 1/4 cup flour
• Dash of salt & cayenne
• 1/2 stick (1/4 cup) butter or margarine, melted
• 1/2 cup of either dry white wine or chicken broth

1. Cook carrots and celery in boiling water until crisp-tender.
2. Drain and return to saucepan. Stir in 1 tablespoon butter, salt, and cayenne. Set aside.
3. Place each piece of chicken between wax paper or saran, and flatten with meat mallet or edge of saucer.
4. Combine flour, salt, cayenne. Dredge chicken in flour mixture.
5. Melt butter in large skillet over medium heat.
6. Add chicken and cook 4 minutes on each side.
7. Remove chicken, reserving drippings in skillet. Drain chicken on paper towels; keep warm.
8. Add wine or broth to pan drippings, and stir well.
9. Arrange veggies on plates, place chicken on top, and spoon sauce over.

(Cotton)