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Melt two Tbs. butter and 1 Tbs. oil in a large skillet over medium high. Season the chicken on both sides with salt/pepper and sear in the pan for six minutes per side. Remove the chicken from the pan and set aside.
To the skillet, add another Tbs. butter and the sliced shallots. Sauté on medium heat for about five minutes, then add the minced garlic. Sauté another minute, until the garlic is very fragrant and starting to turn golden brown. Add the last Tbs. butter and oil, along with the mushrooms. Season with a pinch of salt and sauté about five minutes, until the mushrooms begin to shrivel, release their juices and turn a darker brown. THIS IS SO GOOD RIGHT NOW.
Nestle the chicken back into the skillet, along with a good handful of herbs and dust everything with the flour. Add the chicken stock to the pan and simmer about ten minutes (you can tilt a lid on if you want). We want the broth to thicken with the flour, the chicken to cook through and everything to become a rustic, homey wonderland. Which it just did. Taste and season with another pinch of salt, if needed!
Serve with any type of bread you want! I went with cornbread because my soul just felt it.
Serves 4-6!