1Butterfly fillet thick chicken breasts (see my cheesy garlic stuffed chicken). Season inside of chicken breast with salt and pepper and set aside.
2Add mushrooms to skillet and saute 2-3 mins. Remove from heat and stuff chicken with mushrooms. Close edge with toothpicks and dredge in flour, shaking off excess. Heat olive oil in skillet over medium-high heat. Add chicken to skillet, cooking 2-3 mins on each side or until cooked through. remove chicken to plate.
3Add wine, lemon juice and chicken broth to skillet, scraping up brown bits. Bring to a boil, then lower heat to medium-low. Return chicken to skillet, spooning sauce over. Simmer 2-3 mins or until warmed through.