Chicken and Mushroom Galette with White Wine Sauce

**Make the Galette Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

Add the mushrooms to the skillet and cook until softened and browned, about 8-10 minutes. Add the shallots and garlic and cook for another 2 minutes, until fragrant.

Pour in the white wine and simmer until it has reduced by half, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, thyme, and lemon juice. Season with salt and pepper to taste. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.

Return the chicken to the skillet and stir to combine with the sauce. Remove from heat and let cool slightly.

**Assemble the Galette:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the galette dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Spoon the chicken and mushroom filling evenly over the center of the dough, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as you go. Brush the dough with the beaten egg.

**Bake:** Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

**Serve:** Let the galette cool slightly before slicing and serving. Garnish with fresh parsley.