Skillet Chicken and Mushroom Wine Sauce


3 boneless, skinless chicken breasts, cut diagonally into cutlets

½ cup all-purpose flour

1/2 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

12 ounces mushrooms, cleaned and thick sliced

4 tablespoons unsalted butter, divided

1 tablespoons olive oil

2 garlic cloves, minced

2 large shallots, sliced thin

1 ½ cups chicken broth, low sodium

½ cup dry white wine

½ cup heavy cream

2 large springs of fresh thyme

1 teaspoon Dijon mustard

2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

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