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Preheat oven to 350 degrees F.
Add the flour to a bowl or dish that is large enough to coat the chicken; then dredge the chicken in the flour.
Heat the the oil and butter over medium high heat in a large skillet; then add the chicken and cook 2-3 minutes per side until they are golden.
Place the cooked chicken in a single layer (overlapping slightly) in a 3-quart oven safe baking dish and repeat until all of the chicken is cooked through.
Drain the excess grease in your pan and discard, but do not wipe clean leaving the bits on the bottom.
Pour the sauce over the cooked chicken and bake for 20 minutes until it's hot and bubbly.
Add the butter and mushrooms; then sauté until the mushrooms have softened.
Next, add the flour to form a roux; then add the wine, parsley, chicken broth, salt and pepper. Stir until the sauce becomes slightly thickened.