2 chicken breasts, boned, skinned & halved
3 tbsp. flour
Salt & pepper
3 tbsp. butter, divided
1 clove garlic, finely chopped
1/4 lb. fresh mushrooms, sliced
2 tbsp. fresh lemon juice
1/2 c. dry white wine

Pound chicken lightly; cut into strips; dredge in flour seasoned with salt and pepper. Melt 2 tablespoons butter in large skillet. Saute garlic 3 minutes, add chicken and saute 8 to 10 minutes. Remove chicken. In same skillet, melt 1 tablespoon butter, and saute mushrooms 3 to 4 minutes. Add lemon juice and white wine; stir in the chicken. Simmer several minutes until sauce thickens. Serve over spinach noodles or seasoned rice.