Step 1

Heat large skillet to medium high heat. Add 1 tablespoon each of butter and olive oil.

Step 2

Place seasoned flour on plate. Dredge chicken in flour and place in hot skillet. Sear on each side until crispy brown. About 4 minutes on each side (your chicken may not be cooked through but will continue to cook in the sauce).

Step 3

Removed seared chicken to plate and set aside. Reduce heat to medium. Add one tablespoon of butter to skillet along with mushrooms. Saute for a few minutes until mushrooms are slightly brown.

Step 4

Add garlic and thyme. Continue to cook for another minute until garlic is soft and fragrent.

Step 5

Add stock (or wine) to pan scraping up all the bits on the bottom of the pan.Add cream, dijon and cheese. Stir until creamy and combined.TASTE FOR SEASONING...MORE SALT...MORE PEPPER?

Step 6

Add chicken back to pan and simmer for another 10-12 minutes or until internal temp of chicken reaches 165 degrees and gravy is reduced by a third and covers the back of a spoon.

Step 7

Serve with rice or potatoes and a simple salad or steamed veggies!