Cooking Instructions

• Slice the chicken breasts in half widthwise. This is known as butterflying.
• Place the sliced chicken breast one at a time into a plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
• Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
• In a shallow wide bowl or a cake or pie pan, add in the flour and season it lightly with salt and pepper, and mix until combined using a whisk or fork.
• One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
• Add olive oil to a large 12” frying pan over medium heat.
• After about 90 seconds of the oil heating up, add the chicken and cook for 3 to 4 minutes or until browned and cooked through.
• Set the cooked chicken breasts to the side, add the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
• Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
• Deglaze with white wine and cook over high heat until au sec or almost gone.
• Remove the pan from the heat, add in the juice of ½ lemon, and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
• Stir in the cheese until combined and creamy.
• Season the sauce with salt and pepper, and then place the chicken back in to heat it back up.
• Garnish with parsley, more cheese, and the zest of the remaining ½ lemon.