Add 1 tbsp olive oil to skillet on high heat. Brown each side of the chicken breasts and then remove chicken from heat.
Add another tbsp of olive oil, then the mushrooms and garlic. Cover and cook three minutes. Then uncover and cook mushrooms until brown over medium heat.
Add the wine and increase heat to high. Cook until about half the wine has cooked off.
Add the chicken stock and parsley and reduce heat to half.
Add chicken. Cook 6-8 minutes per side, or until done.