Put the flour onto a plate. Pat the chicken in the flour to coat very lightly all over.
Preheat a large non-stick skillet over medium heat. Add the mushrooms and cook until they begin to soften, 2 to 3 minutes. Push the mushrooms to one side of the pan with a wooden spoon. Spray each cutlet lightly on both sides with the olive oil and place them in the pan in a single layer. Cook until the edges are cooked and firm, 1 to 2 minutes. Turn the cutlets and allow them to cook through, about 2 minutes longer. Lightly salt the chicken, add the wine, and continue to cook until you can no longer smell the wine, about 2 minutes more. Stir in the lemon juice and remove from the heat.
Sprinkle the parsley over individual servings as a garnish.
Nutritional Information Per Serving:
Calories per serving: 174.1; Fat per serving: 0.74 grams
