2 Boned, skinned chicken breas
1 Juice of 1 lemon
1/2 lb Sliced mushrooms
1/2 c Dry white wine
Oil Flour, salt, pepper Pound chicken breasts to about 1/4″ thickness. Dredge in flour, salt and pepper. Fry quickly in oil. Saute sliced mushrooms in same pan. Add juice of one lemon and the white wine. Boil down to about 1/2, then add back the chicken and heat until chicken is warm. -Sandy-N.C.