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Preface: I buy our skinless, boneless chicken breasts at Sams Club and they are HUGE.
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We typically use two of those for this recipe.
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Start by laying the chicken breasts flat on the cutting board, with your palm holding it firmly in place.
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Carefully slice the chicken breast in half (cut it so its half as thick...).
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If you dont buy your chicken breasts at Sams Club and have normal sized breasts, pound it out gently between plastic wrap so that its about 1/2 as thick.
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Combine the 1/2 cup of flour, salt and pepper in a flat container (a pie pan works great) and dredge the chicken pieces in the flour so they are well coated.
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In a large non-stick skillet, heat 2 tablespoons of olive oil at medium-high heat until it shimmers in the pan.
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Add the chicken and cook until lightly browned on one side (4 minutes) and then turn over for another 4 minutes.
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(For the big breasts that are a little thicker, cook until it reaches about 155-160 on an instant read thermometer).
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Remove the breasts from the pan.
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Heat the remaining 2 tablespoons of olive oil until it simmers and then add the sliced mushrooms.
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Saute until they are lightly browned and the moisture is beginning to be released (about 5 minutes).
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Add the 3 cloves of pressed garlic, saute until fragrant, about 30-45 seconds.
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Add the wine and chicken broth (some people dont care for a lot of wine in this dish, we happen to like the taste of it, so we will sometimes use all wine and eliminate the chicken broth).
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Reduce heat to medium and simmer for a few minutes (I put the chicken breasts back in the pan for this step, but remove before the next step).
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In a small bowl, mash the softened butter and flour with a fork until it forms a paste.
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Remove the chicken from the pan, if you added it in the last step.
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With the butter paste on the fork, stir it into the wine and mushroom mixture until the butter has melted.
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Combine thoroughly with a spatula.
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For serving, I add the spaghetti to the pan to coat it with sauce and then place the chicken on top.
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Sprinkle with parsley and parmesan and serve.
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(I serve it right out of the pan at the table, we dont like to dirty too many dishes...) Salt and pepper to taste, individually.
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Enjoy!
