1. Slice each of two chicken breast halves in half, longwise, to make four filets. If you prefer, pound four chicken breast halves thin. 2. Combine flour with oregano, salt and pepper to taste. 3. Dredge chicken filets in seasoned flour. 4. Heat olive oil in skillet over medium-high heat until it simmers, then add chicken filets and brown on each side. 5. Remove chicken from pan and set aside. 6. Add mushrooms, butter, and grated garlic to pan; cook until mushrooms are browned. 7. Add wine, cream and lemon juice, then return chicken to pan. 8. Lower heat, cover, and simmer for a few minutes, until chicken is cooked through. ---------------------------------------------------------------------------
Nutrition
Ingredients
