• Heat 1/4 cup oil in 12- to 14-inch sauté pan; cook mushrooms until liquid has evaporated. Season with salt and pepper; transfer to bowl. Reserve pan.
• Cut visible fat from chicken; use mallet to pound to even 1/8-inch thickness. Place flour in plate; season with salt and pepper. Dredge each chicken cutlet in flour mixture, coating well and shaking off excess; place on baking sheet.
• Heat remaining olive oil and butter in reserved pan set over medium-high heat; brown cutlets, in batches, on both sides. Add to mushroom mixture.
• If pan is dry, add a little more olive oil; increase heat to high. Stir in wine, scraping up any browned bits; cook until reduced by half. Stir in lemon juice. Return chicken, mushrooms and any accumulated juices to pan. Cook until heated through; add parsley and serve immediately.

Tip: Ask your butcher to pound the chicken breasts into cutlets if desired.

Recipe provided by Chef Mary Ann Esposito