In a large shallow bowl, combine flour, salt, garlic powder, and pepper. Dredge the chicken in the flour mixture, covering evenly. Set aside.
Heat olive oil and 2 tablespoons butter in a large Dutch oven or large skillet over medium-high heat. Add in chicken and sear both sides until golden brown, 4-5 minutes per side. Remove browned chicken from the skillet and set aside.
Keeping the heat on medium-high, add in 2 tablespoons butter, minced garlic, and shallot, sauté for 1-2 minutes until fragrant. Add in the sliced mushrooms and sauté for 4-5 minutes. Add in the balsamic vinegar and chicken stock. Let simmer over medium heat for 8-10 minutes until reduced slightly. Stir in heavy cream. Season with salt and pepper.
Serve chicken topped with mushroom cream sauce. Garnish with fresh herbs and parmesan cheese.
Notes
*Chicken should have an internal temperature of 165 degrees.