Cut breasts in half horizontally.
Sprinkle with salt and pepper, then cover with plastic wrap and gently pound with a meat mallet or a heavy skillet to about 1/4" thick taking care not to tear the meat.
Place flour on a plate and season well with salt & pepper.
Dredge the cutlets in the flour, patting off the excess.
Heat the oil in a large skillet over medium high heat.
Cook cutlets to a golden brown and remove to a plate.
Don't fret over ensuring they are cooked through, as they will finish cooking in the sauce.
Once you finish browning the last cutlet, stir shallots/onion, and mushrooms into the hot skillet, and saute, stirring for 5-7 minutes.
Deglaze by adding the wine, cook for 2-3 minutes.
Add the chicken broth, thyme and parsley. Bring to a boil.
Add the chicken cutlets back to the skillet, bring to a simmer, and cook for 5-7 minutes.
Serve over rice.
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