Dredge the chicken

• Thinly slice the chicken breasts, or use pre-sliced chicken cutlets.
• Pour the flour onto a large plate.
• Coat both sides of the chicken in the flour and set aside.

Sear the chicken

• Heat the pan over medium heat and add the olive oil and half the butter.
• Lay the chicken cutlets in the pan, working in two batches if needed.
• Cook on each side until nicely golden brown, then remove and set aside; they will finish cooking in the sauce.

Sauté the aromatics

• Turn the heat to low and add the remaining butter.
• Add the diced shallot, minced garlic, diced mushrooms, thyme, salt and pepper, adding more butter if needed.
• Sauté until softened and fragrant.

Build the sauce

• Add the wine and scrape the bottom of the pan to release all the flavor.
• Once the mushrooms have soaked up most of the wine, add the chicken broth and heavy cream and stir.

Simmer and finish

• Add the chicken back in and keep the heat on low to medium-low once it starts simmering.
• Spoon the sauce over the chicken and let it simmer and thicken.
• Top with fresh chopped parsley and serve with buttered noodles or mashed potatoes.