Lemon Mushroom Chicken

Ingredients:
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper

Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic

Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.

(Submitted by Susan Smith)