1/2 lemon
1/2 lb. mushrooms, sliced
1/4 c. dry marsala wine
6 tbsp. oil
1/4 c. chopped onion
3 chicken breasts, skinned, split & boned
Salt
1 1/2 tsp. pepper
1/4 c. flour
2 tbsp. oil

Squeeze the lemon over the chicken and sprinkle with salt and pepper. Coat with flour. In a large skillet, heat 3 tablespoons of the oil and saute mushrooms and onions. Cook until tender. Remove from skillet.

Add remaining oil to skillet and cook chicken over moderate heat, browning lightly on both sides about 10-15 minutes. Return mushrooms and onion to skillet. Cover and simmer until chicken is tender. Add the marsala wine and heat for 8-10 minutes.