1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets (save money & pound your own!)
salt and pepper
1 TBSP olive oil
3 TBSP unsalted butter, divided
2 TBSP fresh thyme leaves, chopped
1 pound button mushrooms
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley
Place flour in a shallow dish. Season chicken with salt and pepper then coat with flour and shake off excess.
In a large skillet, heat oil and 1TBSP butter over medium high hea. Cook chicken in batches until browned and thoroughly cooked, about 3 minutes per side. Transfer to a plate and tent lightly with foil.
Reduce heat to medium, add thyme, mushrooms, and remaining butter, and cook until softened, about 6 minutes.
Add wine and broth and cook, stirring, until reduced by half,about 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.