In a shallow dish, mix flour, Italian seasoning, salt and pepper. Dredge the chicken in the flour mixture.
In a large pan over medium heat, add olive oil and butter. Once the butter has completely melted, add the chicken to the pan and cook one side for about 2 minutes then flip over.
After you have turned chicken, add the mushrooms and minced garlic to the pan and continue cooking over medium heat for 1 – 2 minutes.
Add the wine, chicken broth and parsley to the pan. Cover the pan with a lid and allow ingredients to simmer over medium heat for 5 minutes. After 5 minutes, turn chicken over one last time, recover pan and cook for another 5 minutes.
Recipe Notes
If you are not using thinly sliced chicken, you will need to pound the chicken breasts to about 1/4 inch thick.