Use a small bowl and mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture. In a skillet coated with nonstick cooking spray, heat the olive oil, and cook the chicken until golden brown, 7 to 10 minutes, and no longer pink inside.
Remove to a platter, remove skillet from stove and spray again with nonstick cooking spray; return to stove. Add the green onions and mushroom slices, cooking and stirring until tender. and pour in the chicken broth, wine, and lemon juice, and bring to a boil, stirring.
Pour in the chicken broth, wine, and lemon juice; bring to a boil, stirring. Cook for 5 minutes, or until slightly thickened, reduce heat to low, stir in the parsley, and return the chicken to the pan. Cover and cook over low heat for 10 to 12 minutes until the chicken is tender, and serve.