Thinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems.

Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes.

Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown.

Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown.

Add thyme leaves and combine garlic with shallots. Add ½ cup white wine to deglaze the pan, then add 1.5 cups chicken broth, ½ cup heavy whipping cream and 1.5 tsp. Dijon mustard. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout.

In a small bowl, mix 1.5 tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps. Remove sauce from heat and pour in flour slurry to thicken. Add salt and pepper to taste. Stir and remove from sauté pan into a saucepan with a lid to keep warm. Wash or wipe down pan to prepare for chicken.

Either pound 6 medium chicken breasts flat, or slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper.

In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess.

Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown.

Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes. While chicken rests, reheat sauce, stirring occasionally. Serve chicken and pour sauce on top.