Lemon Chicken with Mushrooms

(4) 5 oz. chicken breasts, boneless and skinless
1/3 c. flour
1/8 teaspoon pepper
¼ teaspoon garlic powder
1/8 teaspoon paprika
2 Tablespoons olive oil
1 Tablespoon butter
Salt
4 oz. mushrooms, sliced
4 green onions, sliced
2 Tablespoons Marsala wine, white wine or chicken broth
2 Tablespoons lemon juice, fresh

Place the boneless, skinless chicken breast halves between two sheets of plastic wrap; gently pound them with a mallet to a thin and even thickness. In a zip top bag, combine the flour, pepper, garlic powder and paprika. Add chicken and shake to coat; shake off any excess. In a large skillet, heat the olive oil and butter over medium heat. Add the chicken breasts and sauté for 3 to 4 minutes per side. Turn the chicken and sprinkled with a little salt. Place the cooked chicken breasts on a platter and cover with a lid or a little aluminum foil to keep warm. Add the sliced mushrooms to the same skillet using a little more butter if needed. Sauté for three minutes, until browned and tender. Add the sliced green onions and sauté one minute longer. Add wine or broth and lemon juice; simmer for one minute. Put the chicken back in the skillet; simmer for one minute longer. Remove the chicken and pour the sauce and mushrooms over the chicken. Serve immediately.