6 boneless chicken breasts
Flour
4 tbsp. butter
2 tbsp. cooking oil
1/2 c. white wine
1 tsp. chicken bouillon
8 oz. fresh mushrooms
1 sm. lemon
Salt and pepper

Combine wine, chicken bouillon, and juice of one lemon and set aside. Clean mushrooms and slice and set aside.

Salt and pepper chicken breasts. Then flour chicken breasts and fry to a golden brown on a hot skillet in butter and oil. Once fried on both sides, remove breasts to a warm place. Saute mushrooms briefly in remaining buttered oil. Then pour wine/lemon mixture onto mushrooms and reduce to a sauce. Pour mushroom sauce over chicken and serve.