Chicken Piccata

• 2 whole skinned and boned chicken breasts, halved lengthwise
• dash of salt and pepper
• 1/4 c. flour
• 4 Tbsp. butter
• 1 c. fresh sliced mushrooms
• 1 c. garlic, minced
• 1/4 c. wine or chicken broth
• 2 Tbsp. lemon juice
• 2 Tbsp. parsley

1. Place chicken between 2 pieces of plastic wrap.
2. Pound chicken to 1/2 inch thickness.
3. Sprinkle chicken with salt and pepper; coat with flour.
4. In large skillet brown chicken in 3 tablespoons butter over medium heat, about 5 minutes or until lightly golden. Remove from skillet and keep warm.
5. Add remaining butter to skillet and cook garlic and mushrooms until tender.
6. Return chicken to pan; add wine and lemon juice.
7. Simmer for 7 to 10 minutes, stirring occasionally until sauce slightly thickens.
8. Top with parsley.

chicken breasts, salt, flour, butter, mushrooms, garlic, wine, lemon juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219258 (may not work)