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

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, brown chicken in 3 tablespoons of butter over medium heat about 5 minutes or until lightly golden. Remove from skillet. Add remaining butter to the skillet and cook the mushrooms and garlic until tender. Return chicken to pan; add wine and lemon juice. Simmer for 7 to 10 minutes, stirring occasionally until sauce slightly thickens. Top with parsley. Serves 4.