8 chicken cutlets, pounded thin
Flour for dredging
1 (8 ounce) package, sliced mushrooms
½ cup white wine
¼ cup lemon juice
Oil for frying
Place oil in large frying pan and turn flame on high. Dredge chicken in flour and add to pan. Sauté until lightly browned, 5 to 7 minutes per side. Remove to baking pan. Sauté mushrooms in the same oil until soft. Add the wine and lemon juice and simmer for about 10 minutes. Pour over chicken in the pan. If not serving immediately, can be reheated, covered, in a 350 degree oven.