Terry's notes:

Sear chicken in olive oil and butter (50/50). Remove from pan once browned on both sides.

Add diced mushrooms (3-4 of your preference) and diced shallot (3-4) to the pan along with more butter and olive oil if needed. Sauté until soft.

Add salt, pepper, fresh parsley, dried Italian herbs, and red pepper flakes to taste.

Add juice of one large lemon, a single of dry white wine, and some chicken stock. Add a table spoon or two of flour to thicken.

Return the chicken and any juices to the pan and cover until the sauce has thickened and the chicken is done.

Optional: a little Worchester sauce, a little truffle hot sauce.

Serve over pasta or with a salad.