2 boneless, skinless chicken breast filets
2 TBSP butter
2 oz mushrooms sliced
2 TBSP onion, minced
2 TBSP lemon juice
2 TBSP white wine or chicken stock
Pound chicken breasts between two pieces of waxed paper to a uniform thickness. Heat butter in a non-stick skillet and cook chicken until lightly browned and juices run clear. Remove to a plate and keep warm. Add mushrooms and onion to pan and cook at medium high heat until mushrooms have given up their liquid and are tender. Divide mushroom mixture evenly between two plates. Add lemon juice and wine (or stock) to skillet and deglaze pan. Cook until mixture has been reduced by about half. Place a piece of chicken on each plate and pour sauce over. Serve immediately.