6 chicken breast halves, skinned and boned
1/3 c. all-purpose flour
1 1/2 tsp. salt
1 clove garlic, crushed
1/4 tsp. pepper
1/4 c. butter
1/4 c. lemon juice
1 lemon, thinly sliced
8 oz. mushrooms, thinly sliced
2 tbsp. chopped fresh parsley

Place each piece of chicken between 2 sheets of waxed paper, and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge chicken in flour mixture. Melt butter in a large skillet over medium heat; add garlic. Add chicken, and cook 3 to 4 minutes on each side or until golden brown. Remove chicken, and drain on paper towels; keep warm. Add lemon juice, lemon slices and mushrooms to pan drippings in skillet; cook until thoroughly heated. Pour lemon mixture over chicken and sprinkle with chopped parsley. Yield: 6 servings.