1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder (optional)
1 to 1 1/2 lbs. boneless chicken
1/4 c. butter
1/4 c. lemon juice
1/2 c. chicken stock or bouillon
2 c. mushrooms, sliced
Parsley

Combine flour and seasonings in brown paper or plastic bag. Add chicken and shake to coat. In large skillet, brown chicken in butter on both sides until golden brown. Add lemon juice, chicken stock and mushrooms. Reduce heat and simmer until tender, approximately 20 minutes. Serve over rice, or great with cooked spinach. Garnish with parsley.