Cook chicken in a large skillet on both sides, until the chicken is golden and just barely cooked through. 6 to 7 minutes. Transfer to a plate. Reserve drippings.
Add butter to skillet. Add the mushrooms and shallot. Cook stirring frequently until they begin to brown and soften. Add the garlic, seasonings and chopped thyme. Cook 1 to 2 minutes more.
Add the broth, wine, and heavy cream. Scrape any brown bits from the bottom of your skillet.
Bring the liquid to a low boil, reduce heat and simmer uncovered for 10 to 15 minutes until slightly thickened and darker in color.(Sauce may be thin until the end of cooking)
Add the chicken and any juices back into the skillet.
Reduce the heat to medium-low and simmer until the chicken is coated and warmed. Serve.
Notes
Total carbs: 4gFiber: 1gNet carbs: 3gServes 7 to 8serving size: 6 oz.