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Heat 2 Tbs. butter and 1 Tbs. extra virgin olive oil in a wide skillet. Season the chicken with salt and pepper and sear on one side for six minutes. Flip and sear another six minutes, until you get some gorgeous color on both sides. Remove the chicken from the skillet and set aside for a little bit.
Back in the pan, add another Tbs. butter. Once melted, add the shallots. Let those sauté for two minutes, then throw the mushrooms in. Season with a pinch of salt and sauté three more minutes, until the mushrooms have darkened and shriveled. Now add the garlic and sauté one more minute, until wildly fragrant. Now add the last Tbs. butter along with the flour and stir it in the pan with a wooden spoon. Slowly add the wine, then the milk, letting it bubble up and simmer for a few minutes. Add the chicken back to the pan for five more minutes on the lowest heat. Taste your sauce. Need some salt? Add a pinch!
You’re all set. Have some cooked rice on hand and garnish the chicken with plenty of chopped or minced parsley. Done!
Serve the creamy chicken and mushrooms over the rice and enjoy your life.
Serves 4.