One-Pot Chicken Broccoli in White Wine Sauce

4 boneless skinless chicken breast halves, pounded an even 1/4-inch thick (may use chicken cutlets or tenders)
1 cup Italian seasoned breadcrumbs
1/4 cup olive oil
2 tablespoons butter
1/4 teaspoon fresh ground black pepper
1 -2 cup button mushroom, thickly sliced (optional)
2 teaspoons lemon juice (or fresh lemon zest, chopped fine)
1 cup dry white wine
1/2 cup fresh parsley, minced
8 -10 ounces frozen broccoli florets
fresh lemon wedge, optional to serve

1 Wash chicken (no need to pat dry), and dip in breadcrumbs to coat both sides. Reserve leftover breadcrumbs.
2 Heat olive oil in a large skillet over medium-high heat. Add the butter, stir to combine.
3 Brown chicken over medium-high heat, about 4-5 minutes per side. Add leftover breadcrumbs, pepper, mushrooms if using, lemon juice or zest, wine, and most of the parsley (reserve a little to sprinkle on the finished dish).
4 Reduce heat to low and add frozen broccoli florets.
5 Cover and continue cooking another 10-12 minutes or until broccoli is done to your liking.
6 Sprinkle finished dish with the reserved parsley, and serve with white wine sauce and fresh lemon wedges.
7 Great with a side of rice pilaf or creamy mashed potatoes--for an extra yummy indulgence, drizzle my Easy Cheese Sauce over the broccoli. Enjoy!