5 boneless skinless chicken breasts
salt and coursely ground pepper
1/4 c flour in a dish to coat chicken with
1/4 c olive oil
6 - 8 garlic cloves, crushed and divided
1/4 c wine, dry white
1/4 c chicken broth
lemon juice from 1 lemon
1/2 c butter
2 TBS parsley, chopped finely
1 c sliced mushrooms
1. Gently pound the meat with a mallet or your fist until thin and flat. Sprinkle meat with a bit of salt and black pepper, coat both sides in flour.
2. Preheat a heavy wide skillet. Add the olive oil and garlic and get it warm. Turn up the heat and fry the chicken quickly. Remove the chicken and set aside. Try to keep the flour drippings in the pan.
3. Sautee mushrooms in the oil. Remove mushrooms and set aside.
4. Drain oil from pan, then deglaze pan with white wine. Add chicken broth, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. Add the parsley and spoon over the chicken. Serve with a pasta such as bowtie.
~*~ From Suzy ~*~