Combine flour, thyme, salt, and pepper in a shallow bowl.

In a 12-inch skillet, heat 2 tablespoons oil over medium high  heat. Add mushrooms and cook for 10 minutes.

Transfer the mushrooms to a small bowl and set aside.

Heat remaining 2 tablespoons oil in the skillet. Dip  chicken in flour mixture. Shake off excess flour and place chicken in hot oil. Do not crowd chicken or it will  steam instead of brown. Cook for 5 minutes on each  side. Transfer to a platter and cover with foil to keep warm.

Once all of the chicken has been cooked, add wine to  the skillet, stirring up all of the browned bits and pieces.  Increase heat to high and continue cooking for 2 minutes.

Stir in broth, and cook for 3 minutes more or until sauce thickens. Return mushrooms to pan and heat  through.

Pour sauce over chicken and serve with Garlic Mashed Potatoes.

Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).

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