Chicken Diane

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 ½ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

1 tablespoon canola oil

2 tablespoons unsalted butter, divided

2 (8-ounce) packages sliced fresh button mushrooms

1 large (1 ½ ounce) shallot, finely chopped (¼ cup)

2 tablespoons (1 ounce) brandy

½ cup lower-sodium chicken broth

¼ cup heavy whipping cream

1 tablespoon fresh lemon juice (from 1 lemon)

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

¼ cup finely chopped fresh flat-leaf parsley

Lemon wedges, for serving

Directions at foodandwine.com

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