1 lb. chicken, boneless, pounded thin
2 tbsp. butter
1-2 tbsp. olive oil
2 cloves garlic, crushed
1 egg
Flour
2 lemons
3/4 to 1 c. chicken stock
3/4 c. white wine
Tarragon
1 (10 oz.) pkg. mushrooms, cleaned and sliced

Beat eggs; place chicken in egg mixture, then dip in flour. Melt butter and oil in pan and brown garlic. Remove garlic, brown chicken on both sides. Remove. Add chicken broth, wine, and juice of 1 lemon to pan. Thicken with additional flour, season with tarragon. Add chicken back to pan; cover with mushrooms and lemon slices. Cook an additional 20 minutes over low heat.