8 oz. butterflied chicken breast
1 to 2 tbsp. flour
2 tbsp. butter
2 tbsp. olive oil
1/4 tsp. salt
Dash pepper
3 to 5 mushrooms, halved
1/4 c. white wine
Juice of 1/2 lemon

Dredge chicken in flour. Melt butter in large skillet, add olive oil and saute chicken about 4 minutes on one side until golden brown. Turn and cook through, about 4 minutes. Add salt, pepper, and mushrooms; combine ingredients by gently moving in pan. Add white wine and cook over low heat, reducing liquid to one half. Add lemon juice to mixture; stir and serve.