Slice chicken breasts horizontally to create 4 thin cutlets. Pound gently to even thickness.

Season flour with salt and pepper in a shallow dish. Dredge chicken in flour, shaking off excess.

Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove to a plate.

In the same skillet, melt 2 tbsp butter. Add mushrooms and cook undisturbed for 3 minutes to brown. Stir and cook 2 more minutes.

Add garlic and thyme, cooking for 1 minute until fragrant.

Pour in white wine to deglaze the pan, scraping up browned bits. Simmer until reduced by half (about 2-3 mins).

Stir in chicken broth and heavy cream. Simmer gently for 3-5 minutes until sauce thickens.

Return chicken to the skillet, spoon sauce over top, and heat through. Garnish with parsley and serve.