Cut the chicken into pieces. Squeeze the lemons for the juice, then add some salt and pepper to the lemon cups and rub the chicken with them.

Cut the garlic into pieces, score the chicken in some places and push the garlic into the flesh.

Heat the butter and sauté the chicken.

Mix the lemon juice from one of the lemons into a bowl with the wine and the mustard, pour it on the chicken and let it boil for about 40' by which time it will have absorbed almost all its liquids.

Towards the end add the rest of the lemon juice.

I usually serve it with rice over which I pour the rest of the sauce.