6 chicken breasts
4 tbsp. flour
1/4 tsp. pepper
1/4 tsp. salt
2 c. sliced mushrooms
2 tbsp. oil
2 tbsp. butter
1 (8 oz.) can chicken broth
1/4 c. lemon juice
1/4 c. honey
1 tbsp. Worcestershire sauce
2 cloves garlic, crushed
1/2 tbsp. celery salt
1/4 c. fresh parsley, chopped

Works very well in electric frying pan. Serves 4 people. Approximately 45 minutes cooking time.

Bone chicken breasts - flatten with meat mallet and dredge with flour, salt and pepper. Chill in refrigerator for 1/2 hour. Brown mushrooms and garlic in oil and butter. Set aside to be added later. Brown chicken breasts in same oil and butter (may need to add more).

Mix chicken broth, lemon juice, honey, Worcestershire sauce, celery salt and parsley and pour over chicken. Add mushrooms and garlic and simmer until done. Serve over noodles.

White wine can be added to this recipe. Makes it even better! This will thicken by itself - may need to be thinned with a little chicken broth or wine. Stir frequently.