LEMONY CHICKEN

6 skinned and boned chicken breast halves

1/4 cup flour

pepper

1/4 cup lemon juice

8 oz. fresh mushrooms, sliced (about 2 cups)

hot cooked rice

chopped parsley

Dip chicken in flour, and pepper. In large skillet, brown chicken in margarine on both sides until golden brown. Add lemon juice and mushrooms. Reduce heat; cover and simmer 40 min. or until tender. Serve over rice; garnish with parsley.

SESAME CHICKEN

2 tab. honey

2 tab. lemon juice

2 tab. sesame seeds

2 tab. flour

1/2 tea. paprika

1/4 tea. dry mustard

2 whole chicken breasts, halved and skinned

4 tea. salad oil

In pie plate, mix honey and lemon juice. On sheet of waxed paper, mix sesame seeds, flour, paprika and mustard. Dip both sides of chicken into honey mixture, then into sesame mixture. Spread oil in 12" x 8" baking dish; bake at 375’ for 25 min. Turn chicken; bake 25 min. longer or until chicken is fork-tender.