Place chicken breast halves between 2 sheets of wax paper and flatten with meat mallet or rolling pin.
In a small bowl mix the flour, salt & pepper and place with the chicken in a ziplock bag. Shake the bag until the flour mixture covers the chicken. (the book calls for dredging the chicken in the flour mixture, but I prefer the baggy shake method)
Heat the coconut oil in a large saute pan over medium-high heat. Add the chicken and brown each side - 3 minutes per side. Remove the chicken from the pan and set aside.
Add the mushrooms, wine, broth and lemon juice to the pan and simmer for 10 minutes until reduce to about ⅓ cup.
Return the chicken to the pan and coat with the liquid. Cover and cook over medium heat until chicken is cooked through (around 5 minutes).
Sprinkle with parsley. (I skipped this step because my kids complain)