Butterfly your chicken breasts by cutting them in half widthwise so that you have 4 thin chicken breasts (vs. 2 thick ones).

To a medium-sized bowl, add the flour, salt, and pepper and whisk to combine.

Toss the butterflied chicken breasts in the flour mixture to coat on both sides, shaking off any excess flour mixture back into the bowl.

Melt 1 tablespoon of the butter in a skillet over high heat. Once hot, sear the chicken for 3-4 minutes on each side, until slightly browned. Then, remove from pan, keeping any chicken juices or browned bits in the pan.

Add another tablespoon of butter to the pan that you seared the chicken in, followed by the shallot and garlic. Saute until slightly browned.

Add the last tablespoon of butter to the pan with the shallots, garlic, and mushrooms, and saute until browned and reduced in size.

Add the wine, cream, lemon juice, and thyme to the skillet, and bring to a simmer. Scrape up any browned bits on the bottom of the pan and stir as it cooks.

Once the sauce has thickened slightly, return the chicken to the pan. Let the sauce bubble for 3-4 minutes.

Garnish with parsley and a sprinkle of salt and pepper, then serve and enjoy!