Chicken Scaloppine With Lemon Sauce - cooking recipe

Ingredients

6 chicken breast halves, skinned, boned and halved
1 c. all-purpose flour
1/4 tsp. pepper
2 eggs, beaten
1/4 c. butter or margarine
1/4 c. vegetable oil
1/2 to 3/4 lb. fresh mushrooms, thinly sliced
1/4 c. water
1/2 c. Chablis or other dry white wine
1/2 c. lemon juice
1/2 c. chopped fresh parsley

Preparation

Place each chicken piece between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or a rolling pin.
Combine flour and pepper; stir well.
Dredge chicken in egg and then in flour mixture, shaking off excess flour; set aside.