Place the chicken cutlets between wax paper and pound with a meat mallet or rolling pin until they are 1/4" thin. Sprinkle evenly with the salt, pepper and garlic powder on both sides. Coat in seasoned flour and set aside. 

Heat the olive oil and 2 Tbsp. of butter in a skillet and heat the pan over a medium heat. When the skillet is hot and ready add the chicken cooking for 4 minutes on each side. Cook the chicken in batches if necessary to avoid steaming the chicken. You want a crispy coating on both sides. When the chicken is cooked remove it from the skillet and cover it. Set it aside. 

Add the diced shallots and the mushrooms and cook for 2 minutes. Add the wine (or broth) and the lemon juice. Let this reduce and cook down by half. Once reduced shut the heat off.

Add the cold butter to the skillet 2-3 pieces at a time and whisk to incorporate the fats of the butter into the acidity of the lemon juice creating a creamy sauce. Do not add more butter until the previous pieces are melted. Add all 8 Tbsp. to the skillet.

Once the sauce is ready, add the chicken back into the skillet and drizzle some of the sauce over the chicken. Top with some shaved parmesan cheese and parsley. This dish is fabulous over egg noodles.