8 ounces
cremini or baby bella mushrooms, trimmed and sliced
1
shallot, finely chopped
1 tablespoon
minced garlic, (from 4 to 6 cloves)
1 cup
dry white wine
2 teaspoons
fresh lemon juice, (from 1 lemon)
1 teaspoon
lemon zest, plus more to taste
⅓ cup
freshly grated Parmesan cheese
Chopped fresh parsley or chives, for serving (optional)
Method
Working with 1 chicken breast at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each chicken breast to ½-inch thickness. Season the chicken on both sides with 1 ¼ teaspoons salt and the pepper.
Place the flour in a shallow bowl. Dip each piece of chicken into the flour, turning to coat. Transfer to a sheet pan, shaking off any excess.
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large skillet over medium-high heat. Once the butter has melted, working in batches, add the chicken and cook until golden brown and cooked through, 4 to 5 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter. Wipe out the skillet.
Heat 1 tablespoon of the butter in the same skillet over medium heat. Once the butter is melted and bubbling, add the mushrooms and cook, stirring, until tender and browned, about 5 minutes. Add the shallot and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer, and cook until the wine is reduced by ¾, 4 to 5 minutes. Reduce the heat to low, then stir in the remaining 6 tablespoons butter, the lemon juice, lemon zest, and the remaining ½ teaspoon salt. Stir in the cheese until smooth. Taste and adjust seasoning as needed.
Nestle the chicken back into the sauce and cook until warmed through. Garnish with parsley or chives before serving.
