Step 1

Season your chicken lightly with sea salt and pepper, then dredge each side into the flour and gently press it to evenly adhere, then shake off the excess.

Step 2

Melt your ghee and oil in a large skillet over medium heat. Add in coated chicken and cook over medium-low heat until golden and cooked through. About 4 minutes per side if your chicken is pounded pretty thin.

Step 3

Set your cooked chicken aside on a plate.

Step 4

In your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring

Step 5

frequently.

Step 6

Add in the wine and broth then stir well through the bottom of the pan to release all of the browned bits into your sauce.

Step 7

Allow mushroom wine sauce to simmer until reduced by almost half, about 8-10 minutes.

Step 8

Meanwhile, in a very small bowl, whisk 4 Tablespoons of water with 1 Tablespoon of flour.

Step 9

Once the liquid in your skillet has reduced, whisk in the milk, thyme, oregano, and your flour mixture. Whisk everything together well over medium heat until thickened, about 2 minutes.

Step 10

Return your cooked chicken to the pan and continue to cook for a few minutes more,

Step 11

until hot and bubbly.

Step 12

Garnish with parsley and enjoy!

Step 13

Enjoy!