2 whole chicken boneless, skinless breasts
s&p to taste
2 T EVOO
2 T fresh rosemary, finely chopped
1 c fresh mushrooms, sliced
1/2 c dry white wine
1 T lemon juice
2 T chopped parsley

2 whole chicken boneless, skinless breasts 2 T EVOO 2 T fresh rosemary, finely chopped 1 c fresh mushrooms, sliced 1/2 c dry white wine 1 T lemon juice 2 T chopped parsley

Cut breasts in half and lightly s&p. Heat oil in skillet and brown chicken on each side @4 minutes until barely done. Add wine, mushrooms, lemon juice rosemary and parsley. Cover and cook 3-4 min. Serve immediately over rice or noodles.