2. Heat the oil and 2 tablespoons of the butter in a large
skillet over medium-high heat. (Use a stainless steel pan for the best browning.
Nonstick will work too, but you won’t get that nice golden color on the chicken
Place the flour-dusted chicken or veal in the pan, shaking off any excess first, and cook, turning once, until the chicken or veal is golden and just barely cooked through, about 5 to 6 minutes total.
Transfer the chicken or veal to a plate and set aside.
3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and
cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes
Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).
Add the chicken or veal back to the pan, along with any juices that accumulated on the plate.
Reduce the heat to low and simmer until the chicken or veal is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve.