Gather all ingredients before starting recipe.

Season chicken breasts with kosher salt on both sides up to an hour before cooking.

Cut stems of mushrooms and cut in either quarters or 6's if large.

When you are ready to cook the chicken, heat a non stick frying pan over medium high heat and after a minute or so, add one tablespoon each of olive oil and butter and heat while you are flouring the chicken. The pan should be hot before you add the oil and the butter.

Pour flour on a sheet of waxed paper and dredge chicken in flour on both sides. Shake off excess flour.

When the fat is bubbling in the pan, add the chicken in a single layer and sauté until golden, about 3-4 minutes, turn the heat down to medium for the second side and sauté until golden.

While the second side of chicken is cooking, finely chop 2 or 3 sprigs of fresh parsley.

Once both sides are cooked, remove chicken to a plate and add chopped mushrooms to the pan to heat through, a minute or so.

Return heat to medium high and add the remaining 2 tablespoon of butter to the mushrooms and cook until the mushrooms let out their moisture, a couple of minutes, and begin to brown 2-3 minutes

Once the mushrooms lose their moisture and start to brown, add thyme.

Then add chicken stock and white wine, if using, and cook until the liquid is reduced by half, another 2-3 minutes

Return chicken to the pan and heat through, another minute or 2.