Season chicken with salt and pepper. Coat with half the flour.
Heat oil and 15g butter in an ovenproof frying pan over medium-high heat. Add chicken and saute until lightly browned on both sides, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds.
Pour wine into pan and bring to a boil, scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer until wine has reduced by half, about 5 minutes. Add stock, mushrooms, and parsley. Remove from heat.
Divide remaining butter into 3 pieces; coat with the remaining flour and add to pan. Season with salt and pepper and place skillet in oven.
Bake in the preheated oven until chicken is no longer pink in the centre and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 74 degrees C.
I sometimes add a squeeze of lemon juice for a different flavour. You can also add sauteed red or yellow capsicums, asparagus, shallots or broccoli.