the flour with salt and pepper to taste. Spread
on to a plate or in a bowl.
chicken breast in the seasoned flour and shake
the butter in a large non-stick pan until nut
brown. Over medium-high heat.
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.
down the heat of the pan to medium.
the mushrooms for about 3 minutes.
the sauce and the mushrooms over the chicken
with chopped parsley and serve while still hot.