1. Cut the chicken breasts in half lengthwise & pound until the chicken is 1/4 inch thick. Liberally sprinkle the chicken with salt and pepper.
2. Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It’s ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
3. Add the onion, mushrooms, and 1/2 teaspoon salt to the same pan and cook, until the onions and mushrooms are slightly softened about 3 to 4 minutes.
4. Remove the pan from the heat. Pour in the wine and Bonafide Provisions Chicken Broth. Return the pan to high heat and bring to a boil. Reduce heat to medium and simmer until the liquid reduces by a third (6 - 7 min). Whisk in the butter and continue whisking until sauce has thickened (1- 2 min)
5. Add the cutlets and cook, flipping halfway through, until the chicken is cooked through (about 2 minutes.)
6. Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
