Stuffed Mushroom Chicken

• Prepare stuffing for chicken and mushroom gravy by cleaning and slicing mushrooms and slicing shallots. Divide in half.
• Heat small sauté pan over medium heat with tablespoon of olive oil. Add one of the halves of shallots and mushrooms.
• While sautéing, mince 1 clove of garlic add during last minute of cooking along with 2 sprigs of thyme.
• Peel and slice potatoes, cutting in uniform sizes for even cooking. Put potatoes in medium sized sauce pan, covered with water. Add three peeled, whole garlic cloves. Bring to boil and cook until tender about 20 minutes.
• While potatoes are cooking, trim fat of chicken, cut pockets in chicken.
• Preheat oven to 400 degrees.
• Mix together goat cheese, cooked and cooled shallot mixture. Stuff into chicken pocket. Close together with wooden toothpicks.
• On a shallow plate place panko and cover each piece of chicken gently pressing all over chicken.
• Heat 2 tablespoons of olive oil in a large oven proof skillet. Test a couple of panko crumbs in the oil to make sure it is hot enough to sizzle before adding your chicken. Cook on each side for 6-7 minutes just until panko is gold brown.
• Place chicken in preheated oven to finish cooking approximately 20-25 minutes. Chicken should no longer be pink in center and a meat themomtor reads 165 degrees.
• In a small sauce pan with 1 tablespoon olive oil and 1 tablespoon butter heat on medium. Add remaining mushrooms and shallots sautéing until tender.
• Add flour, stirring frequently for 1 minute until flour is incorporated. Add chicken broth slowly continuing to stir. After several minutes broth will thicken into gravy. Reduce heat and keep warm until ready to serve.
• When potatoes are fork tender, drain all water. Add butter and beat with hand mixer or potato masher. Then add milk of choice mixing until creamy.