- 1⁄4 cup unsifted flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 skinless chicken breasts, halved
- 1⁄4 cup margarine
- 1⁄4 cup lemon juice concentrate
- 2 cups fresh mushrooms, sliced
Directions See How It's Made
- Heat margarine in a skillet.
- Combine flour, salt, and pepper in a ziptop bag. Place chicken in bag and shake to coat.
- Dust off excess flour and brown in skillet.
- Add mushrooms and lemon juice simmering for 15 minutes or until chicken is cooked and mushrooms are tender.