Season the chicken with salt and pepper. Coat the chicken with the flour.
Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until done and lightly browned on both sides. Remove the chicken from the skillet.
Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook for 10 minutes or until browned and any liquid has evaporated from the skillet.
Add the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and heat to a boil. Cook until the broth is reduced by half. Add the remaining 2 tablespoons butter and stir until melted. Return the chicken to the skillet and cook until hot. Sprinkle with chopped fresh parsley before serving, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.