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Season chicken with salt and pepper and dust in flour. Heat butter and olive oil in a large skillet over moderately high heat. Once the foam subsides, add chicken and cook on both sides for several minutes. Once the chicken is fully cooked and browned, remove it from the pan and add mushrooms. Cook mushrooms until all liquid is gone and they are slightly browned. Add shallot and saute another minute. Carefully add the wine and bring to simmer. Once simmering, turn heat to low and add chicken. Simmer until sauce has slightly thickened and chicken is hot. Serve with sauce over top and a garnish of red pepper.
Goes great with noodles or rice.
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