In a shallow dish, mix the whole wheat and white flour and season with salt and pepper. Dredge the cutlets in the flour and set aside.
Add 1 tbsp of the olive oil to a large, nonstick skillet and heat on medium-high. Add chicken and sauté until lightly browned, 2 to 3 minutes per side.
Remove cutlets to a plate and keep warm.
Add the remaining tbsp of olive oil to the pan, along with the mushrooms and shallots and stir for 1 to 2 minutes.
Add wine to pan. Reduce to a glaze, scraping any loose brown bits from the bottom of the pan.
Reduce heat and add broth, lemon juice, parsley, and thyme. Stir and cook until broth reduces by half.
Return chicken to pan and simmer for 5 minutes.
Serve hot over noodles or boiled new potatoes.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2010/07/healthier-chicken-marsala.html