4 chicken breasts, boned & cut in halves

SAUCE:

1/2 lb. mushrooms, sliced
2 cloves garlic, minced
2 shallots, minced
2 tbsp. butter
1/4 c. white wine
1/2 c. chicken broth
1 tbsp. chopped parsley
1/2 tsp. dried dill weed
1 c. heavy cream
1 tbsp. lemon juice

Sprinkle breasts lightly with garlic powder. Dust with flour and brush with melted butter. Place in single layer in pan. Bake at 325 degrees for 20-25 minutes. Do not overcook.

Meanwhile saute mushrooms, garlic and shallots in butter until tender but not browned and all liquid is absorbed. Add wine and cook until wine is evaporated. Add remaining ingredients and simmer sauce 10-15 minutes, uncovered or until slightly thickened.

Place warm chicken on platter and spoon sauce on top. Pass remaining sauce at table. Serves 8.