Trim all visible fat from chicken breasts. If they are quite thick, put each chicken breast between two layers of plastic wrap, on a chopping board and pound them to a thickness of approximately 1/4 inch. Season with salt and pepper.

Spread flour on a plate and lightly dredge the chicken pieces in the flour, shaking off any excess.

Heat 1-teaspoon olive oil and 1-tablespoon butter in a non-stick pan over medium-high heat. Add the chicken and cook until lightly golden on both sides. Remove them from the pan.

Add the remaining 1-tablespoon butter and 1-teaspoon olive oil to the same pan. Add the onion and cook over medium heat until soft and golden, about 6 minutes. Add the garlic and cook for 1 minute. Then add the mushrooms and cook until golden, stirring occasionally.

Add the turmeric powder, ginger, 1-tablespoon of flour, salt and pepper. Add the chicken broth. Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened.

Return the chicken to the pan with the mushrooms. Reduce heat to low, cover the pan and simmer in the sauce to let the flavors blend, about 10 minutes. Transfer to a serving dish, garnish with parsley and serve.