Recipe, by demand

Ingredients:
Chicken breasts
Several garlic cloves, minced
1 lemon
White wine (one that you would drink)
Salt and pepper
Olive oil for the pan

Process:
Heat a sauté pan to medium. While that is heating, salt and pepper both sides of chicken. When pan is warm, toss in a tablespoon of olive oil and the garlic. Give it a quick sauté. Before the garlic browns, cover the pan with the chicken breasts. Squeeze half a lemon over the chicken. Pour white wine over the chicken til it’s about halfway up the chicken. Squeeze the rest of the lemon into the pan. Cover tightly and let it simmer for 20 minutes. Turn the breasts over and re-cover for another 20 minutes. Uncover and turn the heat up to medium high. The liquid will boil off. Keep turning chicken until it’s golden-brown and all the liquid is gone. (Be careful not to burn the garlic on the bottom of the pan. Scrape it up with the chicken… it’s amazing.) All told this takes about an hour but it is SO EASY and delicious.

I didn't put measurements because it's really however much chicken your family will eat, plus however much garlic you like. When I do this for me and William, I use 3 or 4 big cloves. When I made it for 18 people, I used close to 2 whole heads. I usually use Yellow Tail chardonnay. Any white that you like to drink will work. Also any size pan will be fine as long as it has a cover that fits and the chicken is flat in the pan.