* 3 tablespoons butter
* 8 oz mushrooms, thinly sliced
* 6 green onions, thinly sliced
* 2 cloves garlic, minced
* 1/4 cups flour
* 1/4 teaspoons rosemary
* 1/2 teaspoons salt
* 1/4 teaspoons paprika
* 4-6 boneless skinnless chickens
* 1/2 cup chicken broth
* 1/4 cup white wine
* 1/4 cup fresh lemon juice
Saute mushrooms, onions and garlic with 2 tablespoons of butter for about 5 minutes. Transfer to 2.5 quart, greased casserole.
Mix flour, rosemary, paprika, salt and pepper in plastic bag. Toss chicken in it and save extras. Brown chicken in 2 tablepoons butter about 5 minutes/side. Put chicken on top of mushrooms in casserole.
Add 1 tablespoon butter to pan and stir in flour. Add chicken broth, wine and lemon juice and whisk until slightly thickened. Pour over chicken and mix well.
Cover and bake for about 30 minutes at 375Â°.