Made this one last night for the second time. Both times it turned out great, but it takes about 45 minutes (at least for me).
4 skinless, boneless chicken breast halves
1/4 cup flour
4 Tablespoons butter or margarine
1 cup fresh mushrooms, sliced (I throw in a whole package)
1 clove garlic, minced
1/4 cup dry white wine or chicken broth
2 Tablespoons lemon juice
2 Tablespoons chopped parsley
Pound chicken to 1/2-inch thickness. Sprinkle chicken with salt and pepper; coat with flour.
In a large skillet, brown chicken in 3 Tablespoons butter over medium heat about 5 minutes or until lightly browned. Remove from skillet, keep warm.
Add remaining butter to skillet, and cook the mushrooms and garlic until tender.
Return chicken to pan.
Add wine or chicken broth, and lemon juice. Simmer for 7-10 minutes, stirring occasionally until sauce thickens.
Top with parsley.
I usually steam broccoli to go along with this dish.