Chicken With Green Peppercorns And Mushrooms

• 4 Tbsp. butter
• 3/4 lb. white mushrooms, sliced
• seasoned salt (Knorr) to taste
• seasoned pepper (Lawry's) to taste
• 2 to 3 Tbsp. flour
• 1 1/4 lb. chicken fillets
• 3 Tbsp. white wine
• 2 Tbsp. lemon juice (freshly squeezed)
• 1 large clove garlic
• 1 tsp. green peppercorns
• 4 Tbsp. hot water
• 1 chicken bouillon cube

1. Melt 2 tablespoons butter; add mushrooms and saute until slightly browned.
2. Remove to a dish.
3. Sprinkle chicken with seasoned salt and pepper.
4. Dust lightly with flour.
5. Add rest of butter to pan mushrooms were cooked in.
6. When melted, add chicken and saute over medium to high heat until chicken feels springy to touch.
7. Remove to mushroom dish and keep warm.
8. Add white wine to pan; cook for a few seconds over high heat.
9. Add lemon juice, garlic and peppercorns.
10. Dissolve the bouillon cube in the hot water; add to the sauce and cook briefly.
11. Return chicken and mushrooms to the sauce and heat through.
12. Serve at once. (Additional salt and pepper may be added to sauce.
13. Also, if sauce is too thin, cream together 1 tablespoon each flour and butter and add to sauce to dissolve and thicken before adding chicken and mushrooms.)
14. Serves 4.

butter, white mushrooms, salt, pepper, flour, chicken fillets, white wine, lemon juice, clove garlic, green peppercorns, water, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695652 (may not work)