Recipe Makes 4 Servings

• 1). Combine flour in a bowl with all of the spices and mix thoroughly. Slice mushrooms to approximately 4 slices per cap (stems can be used). Chop green onions to sections no longer than 1/2 inch in length. Set vegetables aside. Quarter the stick of butter and set aside.
  
  
• 2). Place 1/2 of oil in a saute pan, heat to medium. Dredge chicken in flour mixture and place gently in heated oil. Brown floured chicken lightly and turn over. Add remaining oil as necessary to the pan.
  
  
• 3). Add 1/2 of butter. Turn chicken once more. Add mushrooms to the pan as soon as the butter melts. Cover pan for 1 minute.
  
  
• 4). Uncover pan and add chopped green onions. Add remaining butter. Add wine after butter melts. Check that internal chicken temperature has reached 160 degrees. Drizzle the lemon juice over the dish and remove from heat.