Place flour, salt and pepper in a ziploc bag.  Place chicken in bag and shake until coated.  Set aside.

Heat the oil and 2 Tbls. of butter in a large skillet over medium heat.  Place the flour dusted chicken in the pan and cook.  Turn and cook until done.  Time will depend on how thick the breasts are.  When finished transfer to a plate and set aside.

In the same pan melt the remaining butter.  Add the mushrooms and cook 3-4 minutes, stirring often.  Add the shallots, garlic and dash of salt.  Cook for anothe 2 minutes.  Add the broth, Muddy Paws, heavy cream, thyme and dash of pepper.  Bring the liquid to a boil until sauce reduces and is slightly thickened about 15 minutes.  Add the chicken back to the pan along with any juice from the plate.  Reduce heat and simmer until chicken is heated through.  

Serve and enjoy.