Lightly sprinkle salt and pepper over both sides of the chicken breasts. Drop the breasts into a large Ziploc bag and add the flour. Seal the bag and shake until the breasts are thoroughly coated.

Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3-4 minutes until the bottoms are golden. Pour the other tablespoon of oil into the pan and flip the chicken breasts over. Cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through. Remove chicken to a separate plate and cover in foil to keep warm.

Turn the heat down to medium and add the butter to the pan. Melt the butter and add the mushrooms. Sprinkle with salt and stir to coat. Cook for 5 minutes or until mushrooms are cooked through. Add wine, broth and half and half and cook for 5 more minutes to let the sauce reduce some. Pour sauce and mushrooms over chicken and serve.