Ingredients:

• 2 8-ounce boneless, skinless chicken breasts
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• ¼ cup white whole-wheat flour
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup sliced mushrooms
• 2 tablespoons sliced shallot
• ¼ cup dry sherry
• 1 cup low-sodium chicken broth
• 1 tablespoon chopped pitted olives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon butter

Directions:

1. Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
3. Add the remaining 1 tablespoon oil, mushrooms and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add sherry; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the sherry is reduced by about half, about 45 seconds. Add broth, olives, parsley and the remaining ¼ teaspoon each salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.