4 chicken breasts
flour
4 tblspn. butter
1 tsp. sugar
1 tblspn. fresh rosemary
1 3/4 cups chicken consomme
1 cup sliced button mushrroms
lemon


  Salt and pepper chicken breasts. Cover with saran wrap and

beat chicken until thin. Cut each breast into 2 or 3 pieces, 

dredge in flour.


  Brown chiken in butter and oil. Add more butter if necessary.

Remove chicken from pan and set aside. Add 1/2-cup chicken

consomme to pan and bring to a boil. Add the chicken to pan and

sprinkle rosemary on chicken. Place a slice of lemon on each piece of

chicken, cover and cook with mushrooms for 15 minutes over a

medium flame. Remove chicken and add 1 cup of consomme and

sugar to the pan. Boil softly until glazed. Scrape the bottom of pan

with spatula while cooking. Add 2 tsp. lemon juice to glaze before

serving.


                                                            Serves 6 to 8





	






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