Chicken Scallopini

In a non-stick skillet, heat 2 Tablespoons Oil over medium-high heat. Add mushrooms, and sautee until tender. Drain oil, and set aside.

Using Meat Mallet,pound chicken to 1/4" thickness. Mix Flour and garlic salt. Coat chicken with flour mixture.

Heat 2 Tablespoons oil in 10 " skillet over medium-high heat. Cook half the chicken in oil, about 10 minutes, or until juices run clear, turning once, until brown. Remove chicken; keep warm. Repeat with remaining oil and chicken. Drain any remaining oil, and overly browned pieces from skillet.

Add Butter, wine, heavy cream, lemon juice, mushrooms, and sundried tomatoes to skillet. Heat to boiling. Boil until liquid is reduced by about half and mixture has thickened slightly. Add chicken to mixture, and cook additional 5 min. Serve over hot spaghetti, and top with parmesan cheese.