CHICKEN WITH MUSHROOMS, WHITE WINE, LEMON JUICE & RASPBERRIES

DELISH AND EASY, TOO! NOT REALLY A RECIPE BUT HERE IS A BASIC HOW-TO! COAT CHICKEN CUTLETS WITH FLOUR. (I USED RICE FLOUR FOR A GLUTEN FREE VERSION.) ADD SALT AND PEPPER AND COOK IN A LITTLE BIT OF OLIVE OIL TO BROWN. REMOVE TO A PLATE. ADD SLICED MUSHROOMS AND 1T. BUTTER TO SKILLET AND COOK UNTIL MUSHROOMS ARE SOFT AND BROWNED. ADD A LARGE SPLASH OF WHITE WINE AND SOME CHICKEN BROTH. BRING TO A BOIL. LOWER TO A SIMMER AND ADD THE CHICKEN BACK TO THE PAN. SQUEEZE A LEMON OVER THE CHICKEN AND INTO THE SAUCE. ADD MORE SALT & PEPPER TO TASTE. SERVE OVER QUINOA SALAD.