2 chicken cutlets (1/4 lb. each), pounded to 1/4" thickness
3 tbsp. all-purpose flour
1 tsp. each butter & olive or vegetable oil
1 c. sliced mushrooms
1 garlic clove, minced
1/2 c. canned ready to serve chicken broth
2 tbsp. each freshly squeezed lemon juice & dry white table wine
1 tsp. chopped fresh parsley
1/8 tsp. white pepper

On sheet of wax paper or a paper plate dredge cutlets in flour, lightly coating both sides and reserving remaining flour.

In 10 inch nonstick skillet combine butter and oil; heat until butter is melted; add cutlets and cook over medium-high heat, turning once, until lightly browned, 2-3 minutes on each side. Transfer chicken to plate and set aside.

In same skillet combine mushrooms and garlic; saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3-4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes.