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

Pound chicken lightly; cut into strips. Dredge in flour seasoned with salt and pepper as desired. Melt 2 tablespoons butter in large skillet. Saute 8 to 10 minutes. Remove chicken to warm platter. 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 on a bed of seasoned rice.