Place the flour in a shallow bowl with ½ tsp of kosher salt and fresh cracked pepper.

Dredge the chicken pieces in the seasoned flour.

Heat a large, deep frying pan over medium high heat and add ½ tablespoon of the butter and a spray of olive oil.

Cook half the batch of chicken (3 pieces) for about 5 minutes on one side.

Spray the tops with olive oil, then flip, and cook for another 5 minutes on the other side.

Remove from the pan and set aside on a plate. Repeat this step with the remaining chicken pieces. They will not be fully cooked, but will continue to cook later in the sauce.

Remove the second batch of chicken from the pan.

To the same frying pan, add more olive oil spray and the shallots and garlic.

Cook for a minute and then add the mushrooms.

Cover the pan and let the vegetables steam and start to cook down.

After approximately 8 minutes the mushrooms should be softened.

Add the wine and broth to the pan to deglaze and scrape the bottom of the pan, making sure all the cooked bits are incorporated.

Let the liquid come to a boil.

Add the chicken pieces (as well as the juice that collected on the dish) back in and toss to coat.

Cover with the lid and reduce heat to simmer. Simmer for 10 minutes. The sauce will thicken from the flour the chicken was dredged in.

If too much liquid has evaporated, add a splash more broth.

Cook until the chicken is cooked through and sauce is to your liking, taste for seasoning. Add salt or pepper to taste.

Garnish with fresh parsley if desired.