1. Heat the oil in a large, high-sided skillet over medium heat. Season the chicken on both sides with salt and pepper.

2. Add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.

3. In the same skillet add butter and melt the butter. Afterwards, add onion, carrot, celery, and mushrooms and cook until soft. This should take around 5 minutes. 

4. Add flour and cook for about 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half in roughly 7 minutes.

5. Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to the pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.

6. Enjoy!