Wendell's Skillet Mushroom Chicken

Wendell made this sometime last month, and it was so, so good!  The recipe is from Damn Delicious site.

INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 1/2 tablespoons all purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup chicken stock
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
6. Gradually whisk in chicken stock and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.