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 garlic clove, minced
1/4 c. dry white wine or chicken broth
2 tbsp. lemon juice
2 tbsp. chopped parsley

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 for about 5 minutes or until lightly golden. 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 and lemon juice. Simmer for 7 to 10 minutes, stirring occasionally until sauce slightly thickens. Top with parsley. Serves 4.