Artichoke–Fontina Stuffed Chicken Breasts

INGREDIENTS

boneless skinless chicken breasts, pounded to an even thickness (about 3 pounds)

1/2

jar marinated quartered artichoke hearts, drained and finely chopped

1/2 8 ounce package

cream cheese, softened

1 cup

shredded fontina cheese

1/2 tsp

dried parsley

1/4 cup

plus 2 tablespoons all-purpose flour, divided

1 tsp

salt, divided

1 tsp

ground black pepper, divided

4 tbsp

olive oil, divided

8 tbsp

butter, divided

2 8 ounce packages

sliced fresh baby portobello mushrooms

1/4 cup

minced onion

2 tsp

minced garlic

1/2 cup

dry white wine

2 cups

chicken broth

1 tsp

fresh lemon juice