1. Finely chop shallots and season chicken with salt and pepper, sprinkle flour and mix well;
2. Sauté chicken in olive oil and butter until lightly browned and internal temperature is at least 165 F and set aside;
3. Add the shallots and sauté until caramelized, add chicken stock and thyme, and cook it down; then add cream and bring to boil, add the chicken back into the pan, finish with parsley and enjoy on its own or with your favorite sides!
