3 whole boneless chicken breasts, split
1/4 c. + 2 tbsp. flour
2 tbsp. oil
1/4 c. warm water
1 egg, separated
1/4 tsp. salt
1/4 c. butter
1/2 lb. sliced mushrooms
1 clove garlic, minced
2 to 3 tbsp. lemon juice
Parsley

Coat chicken with 1/4 cup flour.

Combine remaining 2 tablespoons flour, oil, egg yolk, salt and water in bowl.

Beat egg whites until stiff and fold into batter.

Melt butter in frying pan until foamy. Dip chicken into batter and place in skillet. Brown well on both sides. Remove to plate and keep warm.

Add mushrooms and garlic to skillet and saute 3 to 4 minutes. Add lemon juice and bring to a boil.

Pour lemon juice, mushroom mixture over chicken. Serve with parsley.