1. Start by slicing each chicken breast horizontally to create two thin cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or the bottom of a heavy pan to pound them to an even thickness of about 1/2 inch.

2. Season the pounded chicken cutlets with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Dredge each cutlet in the 1/2 cup of flour, making sure to coat them evenly on both sides.

3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets and cook for about 4 minutes per side, or until they’re golden brown and cooked through. Transfer the chicken to a paper towel-lined plate and set aside.

4. In the same skillet, melt the butter over medium heat. Add the mushrooms, shallots, and the remaining salt and pepper. Cook, stirring occasionally, for 5-6 minutes, or until the mushrooms are nicely browned.

5. Stir in 1 teaspoon of flour and cook for 1 minute. Then, pour in the heavy cream, parsley, and lemon zest, stirring to combine. Remove the skillet from the heat.

6. Return the chicken cutlets to the skillet, spooning the creamy mushroom sauce over the top. Garnish with a sprinkle of extra lemon zest for a bright, fresh finish.