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1.Heat butter and 2 tsp of the oil in large
nonstick skillet over medium-high heat. Add
mushrooms and cook until golden, 5 minutes.
Transfer to bowl. Cook onion in skillet until
tender, 4 minutes. Add to bowl. Reserve skillet.
2.Put flour on plate and season. Coat chicken,
shaking off excess. Reserve 1 1/2 Tbsp of the
flour mixture.
3.Heat remaining 2 tsp oil in skillet over medium-
high heat. Add chicken and brown, turning, about 3
minutes. Transfer to plate and keep warm. Add wine
to skillet. Simmer, scraping up browned bits,
until reduced by half, about 3 minutes.
4.Add broth and bring to a simmer. Remove 1/4 cup
liquid and whisk in reserved flour. Whisk back
into skillet. Bring to a boil. Add chicken and
mushroom mixture and simmer until chicken is
cooked through and sauce is slightly thickened,
about 5 minutes. Serve sprinkled with parsley
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