Butterfly each ½ chicken breast (make a horizontal slit through the thicker side, cutting almost to the opposite side). Open breast to form two flaps. Pound to about ¼ in.
Season each with salt and pepper.
Heat a skillet over high heat, add olive oil and chicken breasts in a single layer.
Brown each side for 2 min and set aside in warm oven.
To make sauce, add wine to skillet over medium heat, reduce for 2 min, stirring constantly, add lemon juice.
Remove from heat and add butter, stir until combined, season with additional salt and pepper and pour over chicken breasts.
