Step 1

In a large skillet heat 1 tbsp oil and 1 tbsp butter together at medium-high temperature. Season the thinly sliced chicken with salt and pepper. When the pan is hot and the butter melted fry chicken until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.

Step 2

In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes.

Step 3

Add white wine to the pan and let simmer until reduced by half.

Step 4

Add chicken stock and cream. In a small bowl combine corn starch and water. Stir until starch is completely dissolved then add to the sauce. Bring to a boil and let simmer without a lid at high heat for about 2-3 minutes to reduce and thicken.

Step 5

Add the cooked chicken back to the pan and cook for 30 more seconds.

Step 6

Stir in parsley and season to taste with salt and pepper.

Step 7

Serve over pasta.