2 tbsp. olive oil
1 c. sliced mushrooms (about 3 oz.)
1 tbsp. minced garlic
1 whole boneless chicken breast (about 12 oz.), halved
Salt & pepper
3 tbsp. dry white wine
1 tbsp. lemon juice
1 tbsp. minced fresh parsley

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms and garlic and saute until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes.

Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chicken atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.