2 whole skinned and boned chicken breasts, halved lengthwise
Dash salt and 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 large skillet brown chicken in 3 tablespoons butter over medium heat about 5 minutes or until lightly golden. Remove from skillet and keep warm.

Add remaining butter to skillet. Cook mushrooms and garlic until tender. Return chicken to pan; add wine and lemon juice. Simmer 7 to 10 minutes, stirring occasionally, until sauce slightly thickens. Top with parsley.