2 whole skinned & boned chicken breasts, halved lengthwise
Dash of salt & pepper
1/4 c. flour
4 tbsp. butter
1 c. fresh sliced mushrooms
1 clove garlic, minced
1/4 c. dry white wine or chicken broth
2 tbsp. lemon juice
2 tbsp. parsley, chopped

Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt and pepper; coat with flour. In a large skillet, brown chicken in 3 tablespoons butter over medium heat, about 5 minutes. Remove from skillet and keep warm. Add remaining butter to the skillet and cook the mushrooms and garlic until tender. Return chicken to pan; add wine (or broth) and lemon juice. Simmer for 7 to 10 minutes, stirring occasionally until sauce slightly thickens. Top with parsley.