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1
Cut chicken breasts in half horizontally so they are a bit thinner.
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2
You can pound them individually between 2 pieces of wax paper to make them thinner as well, but I find slicing them with a knife to be easier and a lot less messy.
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3
In a large skillet, heat the oil until hot but not smoking over medium heat.
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4
Meanwhile in a shallow dish, combine flour, salt and pepper.
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5
Dredge chicken in flour mixture, shaking off excess and place in skillet.
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6
When you are done dredging, reserve the extra flour mixture for later.
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7
You will probably only be able to add 4 pieces of chicken at a time, so keep a cookie sheet nearby to place the cooked pieces on while you work on the next batch.
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8
You should cook them until slightly browned, about two minutes per side.
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9
Once all the chicken pieces have gone through this process, place the remaining chicken onto the cookie sheet and pop it into the oven at 200 F to keep em warm while you saute the garlic and mushrooms.
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10
Add the garlic and mushrooms into a skillet over medium heat.
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11
You might want to add a little oil from the chicken pan.
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12
While the garlic and mushrooms are sauteing (approximately 2 minutes), get a Mason jar and add the lemon juice, wine, broth and reserved flour mixture and shake until smooth.
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13
Now would also be a good time to thinly slice the remaining lemon half.
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14
Add the lemon mixture and lemon slices to the pan with the mushrooms, stirring to combine.
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15
Bring to a boil, reduce to simmer and cook until slightly thickened (1-2 minutes).
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16
Remove chicken from the oven and place on a large serving dish.
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17
Pour sauce over chicken, sprinkle with parsley and voila ... You have a meal fit for a king!
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18
Note: This meal is great served with rice, asparagus, French bread and a big garden salad!
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19
Let the drooling begin!
