Boneless chicken breasts
Salt and pepper
Flour
4 tbsp. butter
1 c. sliced fresh mushrooms
1 clove garlic (pressed)
1/4 c. dry white wine
2 tbsp. lemon juice
2 tbsp. chopped parsley

Pound chicken to a half inch thickness. Coat with flour, salt and pepper and brown in butter. Remove chicken and saute garlic and mushrooms. Return chicken to pan and add lemon juice, parsley and wine. Simmer 10 minutes as sauce thickens. Stir occasionally.