Clean and slice mushrooms. Saute with 1/2 tbsp butter and a tablespoon of EVOO until slightly browned. Set aside.

Lightly season chicken cutlets with s&p. Dredge through the seasoned flour. In same pan, add remaining oil and butter. Cook each piece of chicken on both sides until golden brown and cooked through. Set aside chicken when cooked. *don't crowd the pan, work in batches if necessary*

Next with the flame on medium heat, add the remaining butter and oil. Saute the shallots for 3-4 mins, season as desired with salt and pepper; add mushrooms, tomatoes, white wine and tomato sauce. Bring to a slow simmer and then add cream. Cook for an additional 2-3 mins, then return the chicken to the pan. Coat through the sauce... Continue to simmer for an additional few minutes. Serve warm.