Heat the olive oil and butter in a sauté pan.
Season the chicken with salt, pepper, Herbs de Provence and lightly dust with flour.
Sear the chicken in the olive oil butter mixture for 2-3 minutes on each side until fully cooked. Remove to a plate and set aside.
Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the French Red wine and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes.
Return the chicken back into the pan and serve immediately.
Scatter the top with fresh herbs