Chicken Thighs in Creamy Mushroom Sauce

I am making this meal tonight because Scarlet, my youngest, hates creamy mushroom things but she is off in California surfing right now. So yum for me!
This dish is packed with flavor and can stand up to serving it with potatoes or buttery noodles but I am having it with sautéed spinach. I will put the chicken and mushrooms on top and I won't even taste the spinach!

1 pkg. boneless skinless chicken thighs (mine had six)
1 pat of butter and some olive oil
2 giant shallots roughly chopped
1 10 oz. pkg. baby Bella's or crimini mushrooms
2 cloves garlic minced
1/2 C white wine (I used Chateau Ste Michelle Pinot Gris)
3/4-1C chicken stock
1C heavy cream
Herbs de Provence
Salt and Pepper

Salt and pepper your chicken thighs and add a sprinkle of the herbs de Provence. Heat olive oil in a skillet, just enough to coat the bottom of the skillet and let get hot. Add the chicken and brown on both sides. Remove from the pan. Add a bit of oil and a pat of butter to the pan and add in the mushrooms and let brown on one side, give the pan a shake and add in the shallots and seasoning. Sprinkle in about 2 t of the herbs de Provence and then add in the garlic on med high heat. Let cook a bit then add in the wine and let reduce. Next add in the chicken stock and then add the chicken back into the skillet and let cook covered on low heat till the chicken is done, about 20-30 min. Now uncover and add in the cream, stir till incorporated then let cook down uncovered on medium heat until it looks like a gravy. Check seasoning but it probably won't need any adjustment.