Baked Herb Chicken

4 chicken breast - salt & pepper - 1 Cup Chicken stock - 1 tbsp minced garlic - 1/2 teaspoon red pepper flakes - 1/2 teaspoon dried thyme - EVO - 8 oz of Cremini mushrooms sliced - 1/2 cup of finely diced shallots - 2 tablespoons of butter - 1/4 cup of whipping cream - 2 tablespoons of chopped parsley

Sauté mushrooms till golden brown, with EVO & Butter. Add salt & set aside.
Pound down the chicken breast (not too thin) then sprinkle with salt and pepper. Set aside.
Preheat to 375ºF (190ºC).
Sear chicken in hot pan with oil for about 2 minutes (per side). Set aside.
In a bowl, combine the chicken broth minced garlic red pepper flakes and dried thyme. Season chicken with salt & pepper.
Reduce heat to medium add the shallots to the skillet & butter. Sauté for 3-4 minutes (until browning). Add chicken broth mixture. Let's simmer and reduce for about 8 minutes.
When the sauce is thickened, remove from the heat & add the butter. Add cream & whisk. Add mushrooms. Add back the chicken to the pan & drizzle the sauce over chicken.
Place the skillet in the oven for 15 minutes or until the chicken is cooked through. Garnish with parsley