Lemon Mushroom Chicken

This is a recipe my husband goes nuts for. It's a little more time consuming than I like for a weekday meal, so I tend to reserve it for the weekends. Double the recipe and freeze into family sized portions for meal(s) later on.

6 chicken breasts, pounded into 1/4 inch thickness;
9 tablespoons flour;
3 teaspoons butter;
3 teaspoons olive oil;
2 cups fresh mushrooms, sliced;
3 cloves garlic, minced;
1 1/2 cups chicken broth;
6 tablespoons lemon juice;
6 tablespoons dry white wine (like a chardonnay);
3 teaspoons parsley
1/2 teaspoon white pepper*
*White pepper is generally what Europeans refer to as regular pepper. Americans tend to refer to black pepper as just pepper.

Place the chicken pieces, one at a time, between two sheets of plastic wrap. Pound.

Melt butter and olive oil in 10 inch skillet.

Dredge the pounded chicken in flour and cook in skillet over medium-high heat for about 2-3 minutes on each side (turning only once) transfer cooked chicken to a plate;

In same skillet, combine mushrooms and garlic and saute over medium-high heat until mushrooms are softened (about 3 minutes).

Sprinkle the left over flour from dredging over mushrooms and garlic 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 blended (about 5 minutes);

Return chicken to skillet and cook until heated through (about 5 minutes).

To freeze: Cool. Place in labeled freezer bag. Pour mushroom sauce over chicken. Seal and freeze.

To serve from frozen state: Thaw. Place chicken and mushroom sauce into skillet over medium heat until heated through.

Serve with: Mashed potatoes and peas