2 whole skinned and boned chicken breasts, halved lengthwise
Dash of salt and pepper
1/4 c. flour
4 tbsp. butter
1 c. fresh mushrooms, sliced
1 garlic clove, minced
1/4 c. dry white wine or chicken broth
2 tbsp. lemon juice
2 tbsp. chopped parsley

Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt and pepper. Coat with flour. In a large skillet, melt 3 tablespoons butter; brown chicken over medium heat about 5 minutes or until lightly golden. Remove from heat and keep warm. Add remaining butter to skillet and saute mushrooms and garlic until tender. Return chicken to pan. Add wine and lemon juice; simmer 7 to 10 minutes, stirring occasionally until sauce thickens slightly. Serves 4.