I use to make this a lot in the late eighties.
It is a perfect cold weather dish and you can do so much of it ahead of time so it lends itself to a busy week night dinner.
Here is the recipe for two which can easily be doubled.
2 tbsp melted butter
3 tbsp or more vegetable oil
1/4 cup of all purpose flour for dredging the chicken
1 pound skinless boneless chicken breast cut into pieces and pounded somewhat flat seasoned with salt and pepper
1 finely chopped shallot
8 ounces white or brown sliced mushrooms
1/2 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
2 tsps fresh thyme
1 tbsp honey mustard
2 cups cooked white rice
salt and pepper to taste
Sauté mushrooms in melted butter until lightly browned. Add shallot and sauté until translucent. Add salt and pepper to taste on very low heat.
Remove from pan and set aside.
Season the chicken breasts and dredge lightly in flour.
Heat the oil in the pan over a medium flame and brown the chicken lightly on both sides. Remove from pan and set aside. The chicken doesn’t need to be cooked all the way through because it will be returned to the pan at a later time with the sauce and mushroom/onion mixture.
Over medium/high heat deglaze pan with chicken stock and wine and reduce by about half. Add the mustard and stir well. Add the cream and simmer for a few minutes. Add chopped thyme and allow sauce to thicken. Return chicken, mushrooms and shallots to the pan and simmer for approximately fifteen minutes. This dish can be prepared up to this point ahead of time and then reheated just before serving. Season with salt and pepper and served over cooked rice.