6 or 8 chicken breasts; boned, skinned and beat to about 1/2 inch thickness
3/4 c. lemon juice (I use real lemon)
2 tbsp. fresh parsley, chopped or dried flakes
3/4 stick butter
4 oz. sliced fresh mushrooms (canned may be used)

Slice and saute mushrooms in 1/4 stick butter; set aside. Place chicken in casserole dish only one layer deep. Melt rest of butter and mix lemon juice, parsley and mushrooms. Pour over chicken evenly. Place in refrigerator and marinate one hour or more. Turn once.

Preheat oven to 325 degrees. Cover and bake 1 hour and 20 minutes.

I sometimes wait to put sauteed mushrooms on chicken until I start to bake. They look nice on top of chicken. Be sure dish is covered well when baking.