2 chicken breasts (cutlets)
1/2 c. butter
2 1/2 tbsp. oil
1 med. onion
2 celery stalks
1/2 lemon
1 can mushrooms (or fresh)
1 1/4 c. dry white wine
1 c. chicken bouillon stock
Cooked rice

Using the butter and oil, brown the lightly floured chicken which has been cut into bite size pieces. Remove from pan.

Saute onion, celery and lemon juice. Add mushrooms, wine, bouillon stock and bring to a boil. Return chicken to pan. Lower to a simmer and cook about 45 minutes. Serve over rice.