Pat the chicken dry and season both sides with salt, pepper, and paprika if using.

Slice mushrooms and chop shallot and garlic.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 4–5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.

Reduce heat to medium. Add the remaining olive oil and 1 tbsp butter. Add sliced mushrooms in a single layer (don’t overcrowd). Let them brown undisturbed for about 3–4 minutes, then stir and cook another 2 minutes until golden.

Add the chopped shallot and cook for 1–2 minutes until softened.

Stir in the garlic for 30 seconds until fragrant.

Pour in the white wine (or 1/4 cup extra broth) and scrape up the browned bits from the pan with a wooden spoon. Let it reduce for 1–2 minutes.

Add the chicken broth and bring to a gentle simmer.

Stir in the Dijon mustard and thyme, then lower the heat. Whisk in the heavy cream and simmer until the sauce thickens slightly, about 3–5 minutes.

If the sauce needs more body, whisk in the cornstarch slurry and simmer a minute more.

Nestle the cooked chicken back into the pan and spoon sauce and mushrooms over the top. Warm for 1–2 minutes until everything is heated through.

Taste and adjust salt, pepper, or a squeeze of lemon.

Garnish with parsley and serve over buttered egg noodles, rice, mashed potatoes, or a loaf of crusty bread.

Leftovers are fantastic; the sauce keeps it from drying out.