1 1/2 lbs. chicken cutlets (Can also use boneless, skinless thighs, flattened a bit)
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
3 Tbsp butter
2 Tbsp fresh thyme or 2 tsp dry thyme
1 lb. button mushrooms, quartered
1/4 cup dry white wine
1/4 cup chicken broth
2 Tbsp fresh parsley, chopped

Heat oil and butter in a large frying pan on medium heat. Mix flour, salt and pepper. Dredge chicken cutlets in the flour, shake to remove excess flour and place in frying pan. Brown both sides, and remove from pan. Check to be sure the chicken is cooked all the way through. If you’re using cutlets, they cook really quickly, but thighs might take a bit longer.

Add Thyme and mushrooms to pan, and saute 6 minutes. (Can add a bit more oil if you need to.)

Add wine and chicken broth and cook 3 more minutes, scraping any browned bits from the bottom. Return chicken to the pan, and let cook 2 or 3 minutes Sprinkle with parsley and serve.