Chicken Ala Beth....

I don't really know what to call this, as I just kind of made it up as I went along. It wasn't the greatest thing I've made...but it wasn't bad either. I got the thumbs up from Jake. I'm not really sure on measurements, so I'll write what I put in it and guesstimate as I go along.

3 boneless skinless chicken breasts cut in half (to make 2 thinner pieces)
dill
flour
lemon pepper
2 lemons
mushrooms
onion
white wine
egg
garlic
butter (i use i cant believe its not butter spray--0 calories)
vegetable oil

Ok, so I had to defrost the chicken, so while that was going on I chopped the mushrooms, onions and garlic then set them aside.

Once the chicken was defrosted, I cut them in half to make 6 thin pieces of chicken.

In a large bowl, mix together flour, dill, and lemon pepper. Scramble 1-2 eggs in a separate bowl. Take each piece of chicken and put it in the egg, then the flour mixture, then back in egg and back in flour mixture.

In a deep skillet, melt the butter on medium heat. After dipping the chicken in the egg/flour, brown each side it in the skillet. You may want to add some vegetable oil. I did this b/c my butter kept drying up fast. I ended up cooking the chicken all the way and then taking it out of the skillet and setting it aside.

In the same skillet, add the wine. After all was said and done, I probably had about 2 cups in there. Then I added the juice of 2 lemons. I let this simmer for a while

In a separate skillet, I sauteed the mushrooms, onions and garlic in some butter. Once they were sauteed to my liking, I added them to the wine mixture.

Once everything was added together, I put the chicken back in the skillet. I let it simmer for about 1/2 hour.

My problem was that every time I tasted it, it was either too lemony or too winey. I settled with a tad bit too winey. I made brown rice with it and drizzled some of the wine sauce over the rice. All in all it wasn't bad....but like I said, not one of my best.