Lemon Chicken Breasts

1 cup sliced mushrooms
1 clove garlic, minced
1 tablespoon olive oil
2 whole chicken breasts, skinned and de-boned
2 tablespoons flour
1/2 teaspoon dried rosemary
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons chopped parsley

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

Sprinkle with parsley. Serve over brown rice or fettuccine noodles if desired.