Chicken Scallopine

2 boneless chicken breasts
1/2 c sliced mushrooms
1 T minced onion
1 c cream
2 T butter
1 T olive oil
Juice of 1/2 of lemon
splash of dry sherry
1 T chopped fresh parsley
salt and pepper to taste

Cut each chicken breast in half and remove skin. Place each half between pieces of waxed paper and pound with a meat mallet to about 1/4-inch thick. Season flour with salt and pepper. Dredge chicken in the flour mixture. Add olive oil to skillet and sauté chicken over medium heat until golden brown on both sides. Deglaze pan with wine, add butter, onion, mushrooms and garlic, sauté for about 2 minutes. Add cream and lemon juice, return chicken breast to sauté pan. Simmer with sauce for another 2 minutes. Remove from pan and then serve. Delicious with buttered pasta of your choice. Serves 4