Season your chicken lightly with sea salt and pepper, then dredge each side into the flour and gently press it to evenly adhere, then shake off the excess.

Melt your ghee and oil in a large skillet over medium heat. Add in coated chicken and cook over medium-low heat until golden and cooked through. About 4 minutes per side if your chicken is pounded pretty thin.

Set your cooked chicken aside on a plate.

In your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring

frequently.

Add in the wine and broth then stir well through the bottom of the pan to release all of the browned bits into your sauce.

Allow mushroom wine sauce to simmer until reduced by almost half, about 8-10 minutes.

Meanwhile, in a very small bowl, whisk 4 Tablespoons of water with 1 Tablespoon of flour.

Once the liquid in your skillet has reduced, whisk in the milk, thyme, oregano, and your flour mixture. Whisk everything together well over medium heat until thickened, about 2 minutes.

Return your cooked chicken to the pan and continue to cook for a few minutes more,

until hot and bubbly.

Garnish with parsley and enjoy!

Enjoy!