4 boneless chicken breasts, skinned
Salt and pepper
2 tbsp. butter
1 tsp. vegetable oil
1/2 c. canned chicken broth
1/4 c. dry vermouth
2 tbsp. lemon juice
1 lb. sauteed fresh mushrooms

Pat chicken dry. Season with salt and pepper. Melt butter with oil in large skillet over medium heat. Add chicken and cook 4 minutes per side. Remove from skillet. Keep warm. Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove skillet from heat. Mix in lemon juice and mushrooms. Place chicken on platter and pour sauce over. Serve.