Smothered Chicken with Mushroom Gravy

Looking for a quick, easy, and absolutely luscious comfort-food for dinner?  If you are a mushroom lover like me, you are gonna love this.  Honestly, I could have made a meal of the gravy alone!

However, I must tell you there is a law that this is served with mashed potatoes.  Really. It just wouldn't be the same with them.  

SMOTHERED CHICKEN with MUSHROOM GRAVY (4 servings)

1 1/2 pounds boneless, skinless chicken breasts
S&P
1 Tbsp EVOO
3 Tbsp butter
1 shallot, minced (or 1/4 cup finely minced onion)
8 oz white button or baby bella mushrooms, chopped
1/4 tsp salt
1/4 tsp dried thyme
1 tsp minced garlic
3 Tbsp flour
1 1/2 cup chicken broth
1/2 cup milk, half-and-half, or cream
S&P to taste
Prepared mashed potatoes

Season both sides of the chicken with S&P.  Heat the olive oil in a 12" nonstick skillet over medium heat until rippling and hot.  Add the chicken and cook for about 4 minutes on each side, until golden and cooked through.  Remove to a boil, cover with aluminum foil to keep warm (I placed it in a 170F degreen oven).

Add the butter to the pan and melt over medium heat.  Stir in the shallot, mushrooms, salt, thyme, and garlic.  Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.

Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes.  Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms).  Once all of the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly.  Add S&P to taste.  Serve immediately over the reserved chicken and mashed potatoes.