In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover.
Dredge the chicken pieces well in flour.
In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan. Add rest of ingredients and combine.