Directions:

1. Season the flour with salt and pepper. Dredge the chicken cutlets with flour mixture on both sides of chicken. Pour the olive oil and butter into a large skillet over medium heat. Saute the chicken until golden brown and then place on platter. Add sausage (enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate with chicken.
2. Add the garlic, and let everything brown and caramelize for 3 or 4 minutes. Return all of the chicken and sausage to the skillet. Saute in mushrooms for 3 minutes. Pour the white wine and chicken stock to the pan, bring to a boil, and cook until syrupy, about 2 to 3 minutes. Add salt and pepper to taste. Reduce heat to low, and sprinkle with the fresh thyme. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender about 20 to 25 minutes.
3. Serve with pasta or over sautéed spinach.