This recipe is one of our favorites. I am always amazed how great it tastes, considering how easy it is. I hope you all will enjoy it too!

LEMON ROSEMARY CHICKEN BREASTS WITH MUSHROOMS

2 Chicken breasts, skinned and boned
1 Cup mushrooms, sliced
1 Clove garlic, minced
1 Tbs. olive oil
2 Tbs. flour
1/2 tsp. rosemary
1/4 Cup lemon juice
1/4 Cup chicken broth
2 Tbs. parsley

In a frying pan over medium heat, sauté mushrooms and garlic in oil for 3 to 5 minutes. Remove from pan. Coat chicken with flour and rosemary and brown on both sides. Add lemon juice and broth to pan and scrape browned bits from the bottom. Return mushrooms to pan. Lower heat to simmer, cover pan and cook for 15 minutes. Sprinkle with parsley before serving.

Note: I usually make a full cup of chicken broth and add it in little by little, if I want the dish to have more sauce.