In a large skillet over medium high heat, add the olive oil. ;Season the chicken liberally with salt and pepper. Add chicken to the hot skillet and brown about 4 minutes per side. Remove chicken from pan and set aside.
To the same skillet, add the butter. Once the butter melts add the diced shallot and cook until the shallot becomes soft and starts to become translucent, about 3 minutes. Add the minced garlic and cook for 1 more minute. Next add the mushrooms. Season with the thyme, garlic powder, salt and pepper and cook the mushrooms until they begin to brown about 8 minutes.
Sprinkle the flour over the mushrooms and stir well. It will look clumpy. Cook for an additional minute. Whisk in the chicken stock, balsamic and cream. Add the chicken back to the pan. Bring to a gentle simmer until the chicken is cooked through and the sauce begins to thicken. Season with salt and pepper to taste. Serve with wild rice or orzo past. Enjoy!