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. Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.
Dredge the chicken pieces well in flour, set aside.
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.
To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn’t burn, and turn the chicken over at the halfway point.
Remove the cover and let thicken if needed or desired. Serve immediately.
Notes
If you prefer to make your own white sauce rather than purchase it, it's very easy. In a medium pot melt 1 tablespoon of butter then stir in 1 tablespoon of flour and a pinch or two of salt. Slowly add a cup of milk stirring constantly on low/medium heat until thickened.Any leftover sauce can be stored in an airtight container and refrigerated for up to five days or frozen in a freezer safe container. It will keep for up to 6 months.Using a cooking thermometer you will know the chicken is cooked when it reads or 165°F (74°C) for chicken cuts.I like to serve it over rice or even egg noodles. Most Italians just eat it plain with of course a side of crusty Italian bread and a mixed salad.Any leftovers should be stored in an airtight container and refrigerated. It will last up to 3-4 days properly stored in the fridge. The leftovers can be reheated on low heat in a skillet (you might need to add a drop of milk or water if it is really thick) or microwave.