- Cara M.
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 1½ cups chicken broth, ½ cup heavy whipping cream, and 1½ tsp. Dijon mustard. Allow sauce to reduce for 10 minutes, stirring throughout.
In a small bowl, mix 1½ 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. Give it a stir, sprinkle with salt and pepper to taste. Place in a sauce pan to keep warm on low heat.
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 before serving.
Pour sauce over chicken and serve.