Garlic Wine Chicken

Garlic Wine Chicken
Serving 1
Donated by Tabatha
1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
1/4 cup all purpose flour
ground black pepper to taste
1/2 tablespoon chopped garlic
4 mushrooms, chopped
1/2 lemon
1 1/2 cups chablis whine
2 table spoons butter, softened

1. In a medium skillet, heat oil for frying. Dredge chicken breast in flour and add to skillet. Saute untill golden brown (presentation side down) and pepper to taste.

2. Turn chicken over (presentation side up) and ad the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together, Turn up heat as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.

3. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the suce is silghtly thickened. Pour sauce over chicken and serve.