Flatten chicken breast by pounding between wax paper sheets.
Put 2 tbl. butter and 2 tbl. olive oil in large skillet at medium high heat.
Dredge chicken in flour with lemon pepper seasoning.
Brown the chicken in skillet turning once after chicken browns. Brown second side. Remove chicken from pan to platter.
Brown rest of chicken in remaining butter and oil. Remove from pan to platter.
Chop onions and garlic and saute in chicken pan adding more butter, if needed. Lower heat to medium low.
Add the wine and scrape up the pan bits. Add mushroom soup, lemon juice and cream. Stir ingredients thoroughly.
Add the chicken to the sauce and cover. Reduce heat to low.
After a half hour, turn chicken pieces and cook for another half hour. Add swiss cheese sclices to the top of the chicken, spreading evenly.
Rinse mushrooms and drain in a strainer or colander.
After one hour, spread whole mushrooms over the skillet contents. Turn off the heat but put the top on the pan allowing the mushrooms to steam for about 5 minutes.
Serve chicken over rice using the sauce as a gravy.