4 half chicken breasts, boned & pounded thin
1 lb. mushrooms, sliced
5 cloves garlic, pressed

Mix following:

1 tsp. marjoram leaves, crushed
1/2 tsp. salt
1 tsp. thyme leaves, crushed
3 tbsp. lemon juice
2 c. chicken broth (or water & bouillon)

Add:

2 tbsp. cornstarch

Dust chicken in flour and saute in generous amount of butter and oil combination. Remove to warm oven. Saute garlic and mushrooms, adding more butter as needed. Add broth mixture and bring to boil just long enough to thicken slightly. Add chicken and serve immediately.