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1
Preheat oven to 400u00b0.
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2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in breadcrumbs, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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3
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet.
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4
Spoon mushroom mixture onto center of chicken breasts. Roll up and secure with wooden picks. Dredge chicken breasts in flour, shaking off excess.
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5
Wipe pan clean with paper towels. Heat 2 teaspoons oil in pan over medium-high heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake at 400u00b0 for 13 minutes or until done.
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6
Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen browned bits.
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7
Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
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8
Remove wooden picks from chicken; cut into 1-inch-thick slices. Spoon sauce onto serving plates; arrange chicken over sauce.
