½ c. flour
1 tsp. salt
1/8 tsp. pepper
6 chicken breasts
1/3 c. butter
1 TBS. chopped onion
1-4 oz. can mushrooms, drained
1 chicken bouillon cube
1 c. hot water
1 TBS. lemon juice
¼ c. cream
2 TBS sauterne wine (optional)
Combine flour, salt, and pepper. Coat chicken breasts with mixture and slowly brown in butter. Remove chicken from pan; add and cook onion and mushrooms for 2-3 minutes. Stir in 2 TBS of the seasoned flour. Dissolve bouillon cube in hot water; add this to flour-fat mixture stirring until smooth. Slowly add lemon juice, cream and wine. Arrange chicken in casserole dish; spoon sauce over chicken, cover.
Bake at 350 for 1 hour, uncovering chicken for last 15 minutes to allow to become crisp.
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