Ingredients:

* 4 tbsp Butter
* 2 tbsp White wine
* 3 tbsp Lemon juice
* 2 whole Chicken breast
* Salt and Black Pepper to taste
* 250 gms Mushrooms, thinly sliced

Method:

1. Slice chicken breasts in half, pat dry on paper towels, season with salt and freshly ground black pepper.
2. In a skillet, melt half of the butter over medium heat.
3. Add mushrooms, cook till lightly browned, 5-7 minutes. Remove to a warm plate.
4. In the same skillet melt the rest of the butter over medium heat. When just bubbling add chicken breasts do not crowd them as they will steam rather than brown. Brown lightly on both sides, 1 ½ - 2 minutes per side. Remove to a warm plate.
5. Add the lemon juice to the skillet, then the wine. Scrape the drippings from the pan with a wooden spoon to mix a sauce. Add a little water if it is too dry.
6. Return chicken and mushrooms to skillet. Heat through, 1-2 minutes.
7. Serve. Goes well with potatoes.

Serves: 2 - 4