1Cook pasta according to package. Pound chicken with a meat mallet to 1/4 inch thickness. In a large plastic bag mix flour, salt, lemon-pepper. Add chicken, one at a time; close bag and shake to coat.
2In a large skillet, heat 1 Tbsp oil over medium heat. Add chicken; cook for 4 to 5 minutes on each side or until it's 165 degree's. Remove and keep warm.
3In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5 to 6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.