I'm back with Chicken Scallopini on the brain

It's been a while since I have been in the kitchen planning a menu and cooking- boy oh boy it feels great to be back!  Tonight's dinner was great for a few reasons.  First, it was family friendly.  Second, it was quick. Third and finally it easy one of those recipes that is so adaptable to what you have on hand.  Ladies and gentleman (or ladies and Germans as my daughter says) I give you chicken scallopini.

you will need:
1/2 box of linguine or thin spaghetti
4 chicken cutlets (I love these since there is no pounding necessary and they are all ready nice and trimmed)
salt and pepper
1 T olive oil
3 T butter
8oz sliced white mushrooms
1 cup white wine or chicken stock (or a combination)
1/4 teaspoon saffron
1 large shallot sliced
1 juiced lemon
1/2 cup heavy cream
chopped parsley (use as much or as little as you like, just make sure it's fresh)
Parmesan cheese (for sprinkling)

the how to:

cook pasta in a pot according to package directions
salt and pepper chicken, then dredge in flour
heat butter and olive oil in skillet and fry breasts till golden and juices run clear
when chicken is cooked remove from pan and place on plate tented with foil
throw mushrooms and shallots into chicken pan and stir
add wine, saffron, lemon juice cook for a few minutes till sauce reduces a little
remove from heat, stir in cream and parsley
place pasta and chicken on plate, top with mushrooms and sauce and sprinkle with Parmesan cheese