8 med. mushrooms, sliced
3 tbsp. butter
1 tsp. lemon juice
1 lb. boneless chicken breasts, skinned & flattened
2 tbsp. flour
1/2 tsp. salt
1/4 c. cream sherry wine
1 tsp. beef bouillon, dissolved in 4 tbsp. warm water
2 cloves garlic, minced
2 tsp. cornstarch
1/4 c. water

Using a large skillet, saute mushrooms in 2 tablespoons butter and the lemon juice, just until glazed. Remove from skillet and set aside. Place chicken between 2 sheets of wax paper and pound with a flat surface meat mallet; mix together flour and salt. Sprinkle chicken with the flour mixture.

Melt remaining butter; cook over medium high heat, turning once, until chicken is lightly browned, about 3-4 minutes per side. Remove from skillet to a warm platter. Pour the wine and dissolved beef stock into skillet, scraping to free browned bits. Add garlic and cook for 1 minute.

Dissolve cornstarch in water; add to skillet mixture and stir until thickened. Return chicken and mushrooms to skillet, cover and heat through. Serve with cooked noodles. Serves 2.