1Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
2Combine flour, salt and pepper in a large zip-top plastic bag. Add chicken; deal and shake to coat.
3Heat oil in a large nonstick skillet over medium high heat. Add chicken cook 4 to 5 minutes on each side or until don. Remove chicken from pan;keep warm.
4Combine broth and next 6 ingredients in a small bowl.
5heat oil oil add mushrooms;saute 3 minutes or until tender. Add broth mixture, bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
6NOTE:I double the sauce ingredients so that I have more sauce to put over the noodles.