Ingredients:
1/2 cup chicken broth
2 tablespoons white wine
1-2 tablespoons lemon juice (or to taste)
2-3 skinless, boneless chicken breasts
3 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter or margarine
1 cup sliced mushrooms
Chopped fresh parsley, for garnish (optional)
Directions:
Combine the broth, wine and lemon juice in a small bowl or large mixing cup. Set aside.
Rinse and dry the chicken breasts. Using a kitchen mallet, pound to 1/4-inch thickness. Dredge the breasts in flour, saving the excess flour. Heat the olive oil in a large skillet over medium-high heat, add the chicken and saute until cooked through. Remove from the pan and place on a plate.
In the same pan used for the chicken, add the butter or margarine and the mushrooms. Saute for 2 to 3 minutes. Add the remaining flour to the mushrooms and stir to coat. Cook for 1 minute. Add the broth mixture to the mushrooms and stir constantly until the mixture thickens. Add chopped fresh parsley if desired.
Spoon the sauce over the chicken breasts and serve.
