In a sauté pan, heat oil on high. Coat chicken with Herb de Poulet and whole wheat flour, add to skillet brown chicken and finish in 400? oven for 10 minutes or the chicken breast reaches the internal temperature of 165°. Remove chicken breasts to a platter and keep warm.
To the same skillet, add the shallots, sauté for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
Meanwhile, in a small pan, sauté mushrooms in a little oil, add the chicken and wine sauce.
Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve with organic brown rice and fresh steamed seasonal vegetables.