• 2 boneless skinned chicken breast (Pounded out about 1 inch thick and cut in half for 4 servings)

• 2 cups flour

• 1/4 cup chopped parsley

• 1/4 pound butter

• 1/4 fresh lemon jiuce

• 1/2 cup dry white wine

• 1/2 pound mushrooms sliced

• Salt and pepper to taste

By Michael Morway

• Season the flour with salt and pepper to taste. Spread on to a plate or in a bowl.

• Drege chicken breast in the seasoned flour and shake off.

• Melt the butter in a large non-stick pan until nut brown. Over medium-high heat.

• Add the white wine and lemon juice when the foam subsides.Saute the chicken breast on both sides until light brown. About 3-5 minutes each side. Or until chicken is cooked through. Place chicken on a plate and keep warm.

• Turn down the heat of the pan to medium.

• Saute the mushrooms for about 3 minutes.

• Pour the sauce and the mushrooms over the chicken breast.

• Garnish with chopped parsley and serve while still hot.

Recipe courtesy of Einar Hanson