Chicken Diane

4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless

1 ½ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

1 tablespoon canola oil

2 tablespoons unsalted butter, divided

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

1 large shallot, finely chopped

2 tablespoons brandy

½ cup low-sodium chicken broth

¼ cup heavy whipping cream

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

¼ cup fresh flat-leaf parsley, finely chopped

lemon wedges, optional, for serving

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