6 chicken breasts
3 cloves garlic
1 1/2 tbsp. lemon juice
1/2 c. white wine
1 tsp. oregano
1 1/2 c. chicken broth
1 tsp. basil
2 tbsp. parsley
3 tbsp. oil
3 tbsp. butter
1 lb. mushrooms
Flour

Coat chicken with flour. Combine butter and oil in skillet. Brown chicken and remove from pan. Add garlic and sliced mushrooms. Add wine and cook 2 minutes. Add broth, lemon juice and basil. Return chicken to pan. Sprinkle parsley over it and simmer about 20 minutes.