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.