3 (1 ½ lbs) 6 (3 lbs.) Chicken breasts, skinned, boned and halved
1 ½ Tbl. 3 Tbl. Lemon juice
1 ¼ tsp. 2 ¾ tsp. Salt
1/8 tsp. ¼ tsp. Ground white pepper
6 Tbl. 12 Tbl. Butter or margarine
2 ½ cups 5 cups (1lb.) Sliced mushrooms
¼ cup ½ cup Onion, chopped
¼ cup ½ cup Flour
1 ½ Tbl. 3 Tbl. Olive oil
½ cup 1 cup Water
¼ cup 1/3 cup Dry white wine
1 ½ tsp. 1 Tbl. Original Worcestershire sauce
1 Tbl. 2 Tbl. Chopped parsley
Hot cooked rice or noodles
• Sprinkle chicken breasts with lemon juice, salt and white pepper; set aside.
• Melt half of butter in a large skillet; add mushrooms and onion and sauté 5 minutes.
• Remove mushrooms and onion from skillet; set aside.
• Dredge chicken breasts with flour.
• Add remaining butter with oil to original skillet; heat until hot.
• Add chicken, a few pieces at a time; brown well on both sides, about 10 to 15 minutes.
• Remove chicken; pour off any fat remaining in skillet.
• Add ¾ of water, wine and Worcestershire sauce, heat, stirring to loosen browned particles in bottom of pan.
• Return chicken and mushroom mixture to skillet; reduce heat and simmer, covered, until chicken is tender about 10 to 12 minutes.
• Remove chicken to serving platter.
• Stir remaining water and parsley into liquid in skillet; bring to a boil.
• Pour liquid over chicken and mushrooms.
Serve with rice or noodles if desired.
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