| 1 | Preheat the oven to 400° | 10 min |
| 2 | Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil | 2 min |
| 3 | Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
a slice over each breast. | 5 min |
| 4 | Cook the chicken in the oven until they reach 170°. | 15 min |
| 5 | While the chicken is in the oven, melt the butter in a saucepan. | 2 min |
| 6 | Add the mushrooms and cook until they are soft and brown and the liquid has evaporated. | 6 min |
| 7 | Sprinkle flour over the mushrooms and stir until coated. | 1 min |
| 8 | Add the chicken broth and stir to make a medium-thick sauce. | 2 min |
| 9 | Add parsley just as the sauce is finally thickening. | 1 min |
| 10 | Once the chicken is cooked, plate each breast and cover with mushrooms and sauce. | 2 min |
