Chicken Scaloppini with Mushroom Sauce

Butterfly the chicken breasts and place them between plastic wrap. Pound them to an even, thin thickness.

Season both sides of the chicken cutlets with salt and pepper.

Dredge the chicken in all-purpose flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat.

Carefully place the chicken in the hot pan and cook for about 2 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

To the same skillet, add the sliced mushrooms and shallots. Sauté until they are softened and browned.

Add the minced garlic and cook for another 30-60 seconds until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a spatula.

Add the cubed butter and stir until it melts and incorporates into the sauce.

Stir in the grated Parmesan cheese until the sauce is creamy.

Return the cooked chicken to the skillet and spoon the sauce over the top to warm it through.

Squeeze in the fresh lemon juice and give it a final stir.

Plate the chicken scaloppini, spooning extra mushroom sauce over the top. Garnish with more grated Parmesan, fresh lemon zest, and chopped parsley before serving.