In a large zip-style bag combine the ingredients for the marinate.
Use a wooden rolling pin or meat tenderizer to flatten the chicken, only slightly to even the thickness out.
Place the chicken breasts into the marinate and place in the refrigerator for 4 to 24 hours. The longer it marinates, the more flavor it will have.
Grill the chicken on medium to high about 4-5 minutes each side, or until cooked all the way through. Let rest for 4-5 minutes before slicing to enjoy.
In a cast iron skillet, over medium heat cook the mushrooms in 1 tablespoon of canola oil and 1 tablespoon of butter. Use a wooden spoon to occasionally stir the mushrooms as they cook. Browning all sides.
Serve with sauteed mushrooms and your favorite seasonal vegetables.