2-3 chicken breast halves, skinned and boned
Dash salt and pepper
1/4 c. flour
4 tbsp. butter
1 c. sliced mushrooms
1 clove garlic minced
1/4 c. dry white wine or chicken broth
2 tbsp. lemon juice
2 tbsp. chopped parsley

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 meat from skillet and cook the mushrooms and garlic until tender. Return chicken to pan, add wine and lemon juice. Simmer 7-10 minutes, stirring occasionally until sauce slightly thickens. Top with parsley. Serves 4.