Chicken Francese - cooking recipe

Ingredients

2 (8 oz.) boneless, skinless chicken breasts, cut in half
8 Tbsp. oil (for browning)
6 Tbsp. butter or margarine
juice from 1 large lemon
6 to 8 thinly sliced medium mushrooms
dash of white wine (optional)
4 cloves peeled garlic
salt and pepper to taste
2 eggs, lightly beaten
1 c. all-purpose flour
fresh parsley

Preparation

Lightly pound chicken (shiny side down).
Dip in flour to coat, then in eggs.
Cook in hot oil until golden brown on both sides. Drain oil from pan and add butter, lemon juice, garlic and mushrooms to pan.
Cook over medium heat until chicken is cooked through and mushrooms are soft, but not soggy (about 5 to 8 minutes).
Arrange on platter.
Pour liquid from pan over chicken. Sprinkle with chopped fresh parsley.
Makes 4 servings.