Chicken: Place pan over medium-high heat and season chicken with salt and pepper. Add enough oil to pan to sauté, and as it heats, lightly dredge chicken in flour and sauté scaloppini until cooked through, turning occasionally to avoid burning.

Remove chicken from pan and add more olive oil. Cook mushrooms in same pan while scraping bottom and sides of pan. Add brandy and flame. Add half-and-half and taste for seasoning. Add chicken back to pan and simmer in sauce until reduced to a proper consistency. Mount with butter and serve. Garnish with freshly chopped flatleaf parsley.