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In a skillet over medium-high heat, melt together butter and oil.
Add garlic and sauté for 2 minutes and then add mushrooms and cook until water from mushrooms evaporates. Add parsley and allow pan contents to stick and begin to brown.
Slowly add 1/4 cup lemon juice and wine. Use a wooded spoon to deglaze the pan. Add chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
In a 13" x 9" baking dish, arrange chicken pieces in a single layer. With the remaining lemon, squeeze 1/2 half of it over the chicken and pour the contents of the pan on top of chicken. Slice the remaining half of lemon and arrange the slices on top.