This was so easy and really tasty.
2 boneless chicken breasts, cut in half and pounded if too thick
Flour for dredging
2 eggs, beaten
1/4 cup snipped chives
10 oz sliced mushrooms (I used Cremini mushrooms)
1/3 c white wine
1/3 c chicken broth
Juice from half a lemon
1/2 t. cornstarch
1 T. water
Add some of the chives to the beaten eggs in a shallow bowl.
Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.
Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.
Brown them on each side.
Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.
Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.
Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.