1 1/2 lbs. boneless chicken breast
Salt and pepper
Flour
1/4 lb. butter, melted
1/2 lb. mushrooms, sliced
1/2 c. white cooking wine
1/4 c. lemon juice

Slice boneless breast into thin slices. Flatten with mallet between wax paper. Sprinkle with salt and pepper and dust with flour. Saute in melted butter over medium high heat. Remove to a large pan and keep warm. In the same skillet, cook mushrooms until tender. Add wine, simmer for 2 minutes. Add lemon juice. Pour over chicken and serve hot.