Creamy Chicken Mushroom Saute

8 boneless skinless chicken thighs
1/2 cup flour seasoned with salt and pepper
3 tablespoons olive oil, lard, or bacon fat, divided
1 pound button mushrooms, sliced
1 large clove garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
2 teaspoons chopped fresh thyme or tarragon (or 1 heaping teaspoon dry)
1 teaspoon mustard
½ cup heavy cream

1. Heat a large cast iron skillet over medium high heat and add 2 tablespoons olive oil.
2. Dredge chicken in seasoned flour and cook until browned, about 5 minutes on each side. Remove from pan and set aside.
3. Add remaining oil, then the mushrooms to the pan. Saute for a few minutes until mushrooms begin to brown. Add the garlic and cook 30 seconds.
4. Add white wine, broth, thyme and mustard, scraping up all the browned bits in the bottom of the pan. Add chicken back to pan, bring to a boil, reduce heat and simmer for about 15 minutes. Add the cream and cook about 1 more minute until heated through. Taste and add more salt and pepper if needed.