Gather all ingredients before starting recipe

• Spray a medium sized skillet with vegetable spray and heat over medium high heat for 1-2 minutes.
• Add seasoned chicken, cut in half and skin side down. Sauté for 4-5 minutes per side or until the chicken is golden brown.
  
• Remove chicken from pan and add 1 tbsp butter and stir with pan juices until it begins to bubble, then add 1 medium shallot, finely diced, 1 clove grated garlic and 2-3 sprigs fresh thyme, leaves only. Stir to combine and sauté until the shallots become soft, 2-3 minutes.
  
• Deglaze pan with 1/3 cup white wine and cook until wine has been slightly reduced, about 2-3 minutes.
• Add 8-10 medium cremini mushrooms, sliced and stir to combine. Season with kosher salt and freshly ground black pepper to taste and sauté the mixture until the mushrooms have lost most of their juices and start to brown. About 6-7 minutes.
  
• Return chicken to pan, reduce heat to medium. Cover and cook for 15-20 minutes, or until the chicken registers 165℉ internal temperature.
  
• Remove chicken to a plate, stir in 2-3 tbsp crème fraîsche or rich sour cream stir to combine and allow to simmer for 1-2 minutes.
  
• Return chicken to pan and serve with mashed potatoes or pasta.