Ingredients

• 4 (5- to 6-ounce) boneless, skinless chicken breast cutlets, or 2 (10- to 12-ounce) chicken breasts, each halved horizontally into 2 cutlets

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoon black pepper, divided

• 1 tablespoon canola oil

• 2 tablespoons unsalted butter, divided

• 2 (8-ounce) packages sliced fresh button mushrooms

• 1 large (1 1/2 ounce) shallot, finely chopped (1/4 cup)

• 2 tablespoons (1 ounce) brandy

• 1/2 cup lower-sodium chicken broth

• 1/4 cup heavy whipping cream

• 1 tablespoon fresh lemon juice (from 1 lemon)

• 2 teaspoons Dijon mustard

• 2 teaspoons Worcestershire sauce

• 1/4 cup finely chopped fresh flat-leaf parsley

• Lemon wedges, for serving