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

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.