Heat 1 tbsp oil in large skillet over medium high heat. Season chicken with salt and pepper, add to skillet, and cook until done, about 4 minutes per side. Remove chicken from pan and keep warm.

Add remaining tbsp of oil to skillet. Add mushrooms and thyme sprigs, stirring occasionally until mushrooms are browned, about 6 minutes. Sprinkle in flour and stir constantly for 1 minute.

Add stock and wine to skillet and bring to boil. Reduce heat to medium low, and cook until slightly thickened, about 3 minutes. Stir in butter, and return chicken to pan, turning chicken to coat. Simmer, covered, for 3 minutes.

Discard thyme sprigs before serving. Great over noodles or polenta.