2 lb. boneless, skinless chicken breasts (cut into 3" pieces)
2 eggs
1-2 lemons (1 lg. or 2 sm.)
3-4 c. flour, approx.
1 tbsp. garlic powder for each c. of flour
1 stick butter (1/2 stick per skillet)
1 c. olive oil (1/2 c. per skillet)
6 cloves garlic, minced (3 cloves per skillet)
3 c. chicken bouillon or broth (1 1/2 c. per skillet)
1 lb. fresh mushrooms, sliced thin (1/2 lb. per skillet)
Butter for sauteing
2 tbsp. parsley

Quickly saute mushrooms in butter and set aside. Beat eggs and juice of lemons together. Using 1 cup of flour mixed with 1 tablespoon garlic powder at a time, dip chicken into egg-lemon mixture and dredge in flour, pounding chicken to flatten it.

Melt butter and olive oil in 2 hot skillet. Saute chicken and minced garlic (divide into 2 skillets) until chicken is browned. Add chicken bouillon or broth. Simmer for a couple of minutes until broth is bubbling hot. Add mushrooms and parsley. Simmer 1 minute longer. Serves 6.