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Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through the flour
Heat a glug of olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet
To the skillet, add another glug of olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots and garlic. Cook for 4-5 minutes, until fragrant. Cook another 2-3 minutes, until the mushrooms have caramelized
Pour in the wine, broth and ¼ pouch of Chimichurri. Cook for 10 minutes until reduced slightly, then pour in the cream
Add the chicken back to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the saucy mushrooms over the chicken. Enjoy!