4 chicken breasts, skinned, boned, and cut in half
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
2 shallots, minced
2 tbsp. butter
1/4 c. dry white wine
1/2 c. rich chicken broth
1 tbsp. chopped parsley
1/2 tsp. dried dill weed
1 c. cream
1 tbsp. lemon juice
Salt to taste

Sprinkle chicken breasts lightly with salt and garlic powder. Dust lightly with flour and brush with 3 tablespoons butter. Place chicken in 1 layer in a 9 x 13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Meanwhile, saute together mushrooms, garlic, and shallots in butter until mushrooms are tender but not browned and all the liquid is absorbed. Add wine and cook until it evaporates. Add remaining ingredients and simmer for 10 to 15 minutes, uncovered. Place chicken on platter and spoon sauce on top. Serve with rice and a green salad. Serves 4.