Hey all you raw dogs! Join Chef of the People Nathan Donahoe as he demonstrates his most famous recipe, Raw Mozzarella and Ricotta! Don’t be sad if you are lactose intolerant, you can eat this Caprese Salad because it is made with raw milk. Free Your Palate! www.ChefOfThePeople.com All rights reserved. Community Cooking. Used by Permission. david wolfe raw food chef aajonus vonderplanitz gabriel cousins vegan cooking health organic julia child emeril Julia Child Rachael Ray Bobby Flay Paula Deen Giada De Laurentiis weston price sally fallon mario batali
As a busy mother and grandmother, I am always looking for ways to prepare delicious meals for my family…for those busy nights when I don’t have hours to spend in the kitchen. To solve that problem, I like to make casserole dishes and freeze them for future meals.
When I make these 3 recipes, I make all of them in one day. You can freeze them in your baking dishes, however I like to go to the dollar store and purchase disposable foil baking pans. I can usually get them 3 for $1.00. I let them completely cool and then properly wrap them for freezing. They will keep in your freezer for up to 6 months.
Cheesy Chicken Casserole
1 lb. Velveeta cheese, cubed 1 cup milk 1/2 cup salad dressing 2 cups cooked chicken, cubed 2 cups peas, cooked and drained 8 oz. noodles, cooked and drained 1 tablespoon chives, chopped
Heat Velveeta cheese, milk and salad dressing over low heat. Stir until cheese sauce is smooth and creamy. Stir in the remaining ingredients. Mix well. Pour into casserole dish and bake at 350 degrees for 35 to 40 minutes.
Chicken and Rice Casserole
2 cans cream of chicken soup 1 small box of instant white rice 6 boneless, skinless chicken breasts 1 package onion soup mix 1/4 dry bread crumbs
Put one can of soup in bottom of casserole dish, cover with rice. Place chicken breasts on top of rice, sprinkle with onion soup mix, top with second can of soup. Cover and bake at 350 degrees for 1 hour and 30 minutes. Remove from oven and sprinkle bread crumbs on top. Place back into the oven for an additional 15 minutes.
Chicken Oriental Casserole
2 3/4 cups cooked chicken, cubed 1 small can of mushrooms or 1 cup of fresh mushrooms 3 tablespoons soy sauce 1/2 cup cashews 1 can cream of mushroom soup 1/2 cup celery, diced 1 teaspoon onion, finely diced 1 3/4 cups chow mein noodles
Place 1 cup of chow mein noodles in the bottom of your baking dish. In a large bowl combine all other ingredients except for the remaining 3/4 cup of chow mein noodles. Mix until combined. Sprinkle remaining chow mein noodles on top. Bake in a 350 degree oven for 35-45 minutes or until done.
I thought it would be a great day to share my favorite 200 calorie recipes and 200 calorie meals (From The 100 Calorie Diet) with the world. Guaranteed nutritious, delicious and low calorie. Enjoy!
Tossed Italian Salad
2 Cups Iceburg Lettuce – FREE
8 Cherry Tomatoes or 1 Medium Ripe Tomato, Quartered – FREE
1 Red Onion, Sliced – FREE
3 Green Pepper Rings – FREE
5 Green or Black Olives – 25
3/4 oz. Mozzerella Cheese, Grated – 75
3 Tablespoons Kraft® Zesty Italian Dressing – 100
Tear lettuce into bite size pieces. In a medium bowl, toss all ingredients. Serve immediately.
Makes one 200 calorie serving.
Variation: Add 1 oz. pepperoni for 100 calories.
“Restaurant Style” Caesar Salad
4 Cups Romaine Lettuce Hearts – FREE
1/4 Cup Parmesan Cheese, Shredded – 100
1/2 Cup Seasoned Croutons – 100
Dressing:
1/2 Small Egg, Beaten – 25
1 Teaspoon Worcestershire Sauce – FREE
1 Teaspoon Fresh Lemon Juice – FREE
1/2 Garlic Clove, Crushed – FREE
Pinch of Salt – FREE
1/4 Teaspoon Freshly Ground Black Pepper – FREE
6 Flat Anchovies, Minced – 25
1/2 Teaspoon Dijon Mustard – FREE
1 1/2 Tablespoons Olive Oil – 150
Tear romaine into small bite size pieces, place in medium bowl. Set aside. Combine egg, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovies and mustard in a small bowl. Whisk until smooth. Slowly whisk in oil until smooth. Add dressing to lettuce and toss. Sprinkle with cheese and add croutons. Toss again and serve immediately.
Makes two 200 calorie servings.
Variation; Add one of the following:
4 oz. Grilled Chicken Breast – 200
4 oz. Cooked Shrimp – 100
Shrimp Cocktail Martini
12 oz. Cooked Weight (About 24 oz. Raw) Jumbo Shrimp – 200
5 Tablespoons Chili Sauce – 100
6 Tablespoons Catsup – 100
1-2 Garlic Cloves, Minced – FREE
2 Tablespoons Horseradish – FREE
2 Teaspoons Fresh Lemon Juice – FREE
1/2 Teaspoon Worcestershire Sauce – FREE
1/2 Teaspoon Hot Sauce (Optional) – FREE
6 Lemon Slices – FREE
8 Springs Fresh Parsley – FREE
Peel and de-vein shrimp leaving the tails on. Boil shrimp in salted water for 5-8 minutes until they have lost their glossy appearance and are opaque in the center. Do not overcook. Immediately plunge in cold water. Place chili sauce, catsup, garlic, horseradish, lemon juice, Worcestershire sauce and hot sauce in a small bowl. Mix well. Cover and chill sauce for 1 hour. Place equal amounts of chilled sauce in two large martini glasses. Arrange shrimp on the rim of the glasses with the tails on the outside. Garnish with lemon slices and parsley.
Makes two 200 calorie servings.
Dam’ Good Smoked Fish Dip
12 oz. Smoked Mullet or Whitefish – 400
3 Tablespoons Sour Cream – 100
3 Tablespoons Mayonnaise – 300
3 Drops Worcestershire Sauce or To Taste – FREE
Pinch of Old Bay® Seasoning (Optional) – FREE
3 Drops Tabasco® Sauce (Optional) – FREE
Salt and Pepper To Taste – FREE
Place all ingredients in a medium bowl and mix well.
Makes four 200 calorie servings.
Serve with 100 calorie chip or cracker pack for 100 calories.
Stuffed Mushroom Bites
1 lb. Fresh Mushrooms, Whole – FREE
1 Tablespoon Butter – 100
1 Celery Stalk, Minced – FREE
1-3 Garlic Cloves, Minced – FREE
2 Tablespoons Onion, Minced – FREE
1 Tablespoon Green Bell Pepper, Minced – FREE
1 Tablespoon Red Bell Pepper, Minced – FREE
8 oz. Crab, Cooked or Canned – 200
1 1/2 oz. Oyster Crackers, Crushed – 200
4 oz. Cheddar Cheese, Finely Shredded – 400
1/2 Teaspoon Old Bay® Seasoning or To Taste
Salt and Pepper To Taste
1 Egg, Beaten – 100
1/4 Cup Water – FREE
Preheat oven to 350 degrees. Spray a shallow baking dish with PAM® or line with parchment paper. Wash mushrooms. Take the stems out of the mushrooms, mince stems and set aside. Heat butter in a medium pan. Add celery, garlic, onion and peppers, sauté for 2 minutes. Let cool. Place cooled mixture and mushroom stems in a medium bowl, add remaining ingredients. Mix well. Spoon 1 teaspoon of stuffing mix into each mushroom. Bake for 12-15 minutes.
Makes five 200 calorie servings.
Cheesy Breezy Broccoli and Rice Casserole
2 Bunches of Broccoli, Chopped – FREE
1 Cup Campbell’s® Condensed Cream of Mushroom Soup – 200
2 Cups Cooked White Rice – 400
6 oz. Cheddar Cheese, Shredded – 600
Salt, Pepper and Garlic Powder To Taste – FREE
Preheat oven to 350 degrees. Place broccoli in a large pot, cover with water and add salt. Bring to boil, cover and cook for about 15 minutes or until broccoli is tender. Drain and place in a large bowl. Add remaining ingredients and toss lightly. Place in a casserole dish and cook for 25-30 minutes.
Whether you prefer ground beef or chicken, we have a quick and easy old-fashion recipe for you. Tomato Beans ‘N’ Burger Bake is a casserole using ground beef and green beans as its main ingredients. The Club Chicken Casserole has chicken, rice, mushrooms, green peppers, and milk. That is almost a complete meal in one dish. These recipes are perfect for family meals, pitch-in meals, church dinners, and more.
TOMATO BEANS ‘N’ BURGER BAKE
This is an old recipe from the small rural community where I grew up in Southern Indiana.
1 lb ground beef 1 1/2-oz pkg Sloppy Joe seasoning mix 1 cup water 1 6-oz can tomato paste 2 16-oz cans French-style green beans, drained 1 2 1/2-oz jar sliced mushrooms, drained 1/2 cup shredded cheddar cheese
Brown ground beef in a large skillet; drain off all the fat. Stir in the seasoning mix and water. Add the tomato paste; cover and simmer for 10 minutes. Stir in the beans and mushrooms. Transfer mixture to a 2-quart casserole dish that has been lightly buttered. Top with the shredded cheese. Bake at 350 degrees for 20 to 30 minutes until the cheese is bubbly and casserole is heated through.
In a 2-quart saucepan, melt butter. Gradually stir in the flour to make a thick paste. Slowly pour in the chicken broth and milk, stirring constantly. Bring mixture to a slow boil and cook until thickened.
CHICKEN MIXTURE:
1 1/2 cups cooked, diced or shredded chicken 3 cups cooked rice 3-oz can sliced mushrooms, drained 1/3 cup chopped green bell pepper Toasted bread crumbs for topping
Mix chicken, rice, mushrooms, and bell pepper together in a large bowl. Stir the sauce into the chicken mixture. Pour mixture into a buttered casserole dish and top with toasted bread crumbs. Bake at 350 degrees for 30 minutes.
With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.
Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…
–Hard Rock Cafe Baked Potato Soup–
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced — peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions — white Part only
Additional chopped bacon –
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
–Rock Your World Chicken Quesadillas–
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
–Hard Rock Cafe Orange Freeze–
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try…
–Hard Rock Cafe BBQ Beans–
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
–Hard Rock Cafe Grilled Vegetable Sandwich–
6 Tbl Mayonnaise
1/2 ts Fresh Parsley — Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese — Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
Hi 100 calorie and The 100 Calorie Diet fans! I think it’s a good day for 100 calorie recipes and 100 calorie meals. OMG! How can you possibly have a 100 calorie meal? Susie says, “EASY!” You build your meal around FREE foods from The 100 Calorie Food Counter. FREE foods are those foods that are so low in calories and/or high in fiber that you can eat these foods all day long and still lose weight. So without further ado, let’s get it started!
100 Calorie Recipes
Bangin’ Brushetta
4-6 Garlic Cloves, Chopped – FREE
1 Tablespoon Onion, Chopped – FREE
1 Tablespoon Olive Oil – 100
4-6 Tomatoes, Diced – FREE
Fresh Basil To Taste – FREE
Fresh Parsley To Taste – FREE
Fresh Rosemary To Taste – FREE
Salt and Pepper To Taste – FREE
¼ Cup Parmesan Cheese, Grated – 100
12 Slices of Baguette, 1 ½ oz. Each, Toasted – 1200
Saute garlic and onion in olive oil for 2 minutes. Set aside to cool. In a medium bowl, place tomatoes, spices and cheese. Add cooled garlic and onions. Mix well. Top baguette slices with mixture. Serve immediately.
Makes twelve 100 calorie servings.
“Down Town” Manhattan Clam Chowder
1 Slice Bacon (1/2 oz. Uncooked) – 100
1 Large Onion, Chopped – FREE
3–5 Garlic Cloves, Minced – FREE
1 Green Bell Pepper, Chopped – FREE
1 Carrot, Chopped – FREE
2 Celery Stalks, Chopped – FREE
24 oz. Clam Juice – FREE
12 oz. Baby Clams, Canned With Juice, Chopped – 300
14 1/2 oz. Can of Italian Style Diced Tomatoes – FREE
4 Bay Leaves – FREE
1 Teaspoon Dried Thyme – FREE
1/4 Cup Fresh Parsley, Chopped – FREE
1/4 Cup Green Onion, Chopped – FREE
1/8 Teaspoon Thyme – FREE
Salt and Pepper To Taste – FREE
In a large soup pot, cook bacon over medium heat until very crisp. Add onion and garlic, cook, stirring until tender. Next add green pepper, carrot, celery and cook for about one minute. Add clam juice, baby clams (with juice), tomatoes, bay leaves and thyme. Boil for 1 minute. Reduce heat to medium and simmer for 30 minutes. Remove the bay leaves. Lastly stir in remaining ingredients.
Makes four 100 calorie servings.
Quick and Easy Spinach
1 Can of Spinach, Drained Well – FREE
Garlic Powder To Taste – FREE
1 oz. of Your Favorite Cheese, Shredded – 100
Preheat oven to 350 degrees. Place drained spinach in a small casserole dish, sprinkle with garlic powder. Top with cheese. Bake for 30 minutes.
Makes one large 100 calorie serving.
Variation: Use canned asparagus instead of spinach.
For a Cool 100 Calorie Meal, Try My FREE Soup and 100 Calorie Salad!
Simple Japanese Onion Soup
1 Celery Stalk, Chopped – FREE
1 Small Onion, Chopped – FREE
1 Carrot, Chopped – FREE
1 Teaspoon Fresh Ginger Root, Grated – FREE
1/4 Teaspoon Fresh Garlic, Minced – FREE
2 Tablespoons Chicken Stock – FREE
3 Teaspoons Beef Bouillon Granules – FREE
2 Cups Fresh Mushrooms, Thinly Sliced (Shiitake or White Button) – FREE
2 Quarts Water – FREE
4 Tablespoons Fresh Chives, Chopped – FREE
In a large stockpot, place celery, onion, carrot, ginger, garlic, and one cup of the mushrooms. Next add chicken stock, beef bouillon and water. Bring to a rolling boil. Cover pot and reduce to medium low heat. Cook for 1 hour. Place the remaining mushrooms (1 cup) into a separate pot. Place a strainer over this pot. Pour your boiled mixture into this pot letting just the liquid come through. Discard the strained vegetables. Divide soup into four Asian type bowls and sprinkle the fresh chives on top. Serve immediately with Asian type soup spoons.
Makes 4 FREE servings.
Japanese Steakhouse Salad
4 Cups Iceburg Lettuce, Chopped – FREE
1 Large Carrot, Shredded – FREE
1/2 Cup Purple Cabbage, Shredded – FREE
Dressing:
1/4 Medium Onion, Minced – FREE
2 Tablespoons Peanut Oil – 200
2 Tablespoons Rice Wine Vinegar – FREE
2 Teaspoons Water – FREE
1 Tablespoon Fresh Ginger Root, Minced – FREE
2 Teaspoons Catsup – FREE
1/2 Teaspoon Sugar – FREE
1/4 Cup Soy Sauce – FREE
1 Tablespoon Lemon Juice – FREE
1-2 Garlic Cloves, Minced – FREE
Salt and Pepper To Taste – FREE
Place lettuce in a medium bowl, top with carrot and cabbage. Place all salad dressing ingredients into a blender. Blend on high for 30 seconds. Pour dressing on top of salad. Serve immediately.
Makes two 100 calorie servings.
Susie Trimble and her sister, Tammy Trimble, developed and co-wrote The 100 Calorie Diet and Food Counter for people who love to eat. It’s easy! Eat anything you want in 100, 200, 300, 400 and 500+ and still lose weight. She has a degree from Canyon College in Health and Nutrition and is also a Certified Personal Fitness Chef. Susie has lost over 100 lbs. on The 100 Calorie Diet and has learned to finally stop dieting and start living the 100 calorie way. She loves to cook delicious food and create new and exciting recipes. Visit her at http://www.The100CalorieDiet.com
Get Professionally Written PLR Recipes And Food Articles Monthly. Frugal Cooking, Meal Planning, Cookbook Ideas And More. Individual Article And Recipes Packs For Sale Too. Learn To Make Money With Our Content. Perfect For Mom Blogs And Wahm Sites.
Two delicious chicken entree recipes that you can make in a half hour or less. Forget the fast food chains and cook at home. It’s healthier and it can be quick and easy too. Try these recipes for Chicken Piccata and Quick and Easy Chicken Oriental. With the Chicken Oriental serve some steamed broccoli and pass out store bought fortune cookies. Serve hot buttered noodles and a salad with the Chicken Piccata. These are two meals that are ready in no time and the clean up is easy. In the time it takes to wait in line at the fast food drive-in windows, get home, serve the food and clean up the mess, you can have a decent meal ready to serve your family.
QUICK AND EASY CHICKEN ORIENTAL
1 lb skinless, boneless chicken breasts
2 tbsps butter
1 cup diced celery
1 bunch green onions, sliced
1 can (6 oz) sliced water chestnuts, drained
1 can (8 oz) sliced mushrooms, drained
1 can golden mushroom soup, undiluted
2 tbsps soy sauce
Cut chicken into bite-sized pieces. In a large skillet, melt butter over medium heat. Add chicken and cook until no longer pink. Add the remaining ingredients and mix well. Simmer for 15 minutes, stirring frequently. Serve over hot brown rice.
Note: Add 1/4 cup chopped cashews if desired.
CHICKEN PICCATA
4 boneless,skinless chicken breast halves
dash of black pepper
1/4 tsp salt
1/4 cup flour
4 tbsp butter
1 cup fresh mushrooms, sliced
1 clove garlic, minced
1/4 cup dry white wine or chicken broth
2 tbsp lemon juice
2 tbsp chopped parsley
Place chicken between 2 pieces of plastic wrap and pound chicken to 1/2-inch thickness. Sprinkle with the salt and black pepper. Coat chicken with the flour. In a large skillet, over medium heat, melt 3 tablespoons of the butter. Place chicken in the skillet and cook about 5 minutes or until golden brown, turning once during the cooking time. Remove chicken from the skillet and keep warm. Add remaining butter to the skillet; add the mushrooms and garlic to the skillet and cook until tender. Return the chicken to the pan and add the wine OR chicken broth and the lemon juice. Simmer approximately ten minutes, stirring occasionally until sauce is slightly thickened. Place chicken on serving platter and sprinkle with chopped parsley.
