Chicken and Mushrooms in Sherry Sauce - serves 4

1/3 cup oil
6 whole boneless chicken breasts, skinned cut into 1/2-inch
2 garlic cloves, minced
1/4 cup flour
1 tsp salt
1 tsp lemon pepper seasoning
1 cup dry sherry
1 cup chicken broth
2 tsp lemon juice
2 bay leaves
4-4.5 oz. jars whole mushrooms draine

In large skillet, heat oil over medium-high heat.
Add chicken; stir until chicken is no longer pink. Remove chicken with slotted spoon. Add onion and garlic; cook until tender.
Stir in flour, salt and lemon pepper seasoning; mix well.
Gradually add sherry, chicken broth, lemon juice and bay leaves. Cook over medium heat about 3 minutes or until thickened.
Add chicken and mushrooms, simmer 5 minutes or until thoroughly heated. Remove bay leaves.