2 (3 pound) boneless skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried sagebrush
1/4 teaspoon dried thyme, crushed
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 (4 ounce) can sliced mushrooms, drained
Heat oil in a large skillet over medium heat. Add chicken and brown lightly on both sides; drain.
Add flour, salt, seasoning salt, thyme, rosemary, sage, sagebrush, thyme, rosemary, sagebrush and lemon juice. Season with black pepper and nutmeg. Saute in oil until golden brown. Serve with mushrooms.