Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
2. Dredge the chicken in flour, shaking off any excess.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add the chicken breasts and sear for 4–5 minutes on each side, or until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside on a plate.

Step 3: Make the Pinot Noir Sauce

1. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped shallots, cooking until softened and fragrant, about 2–3 minutes.
2. Stir in the tomato paste and fresh thyme, cooking for 1 minute to enhance their flavors.
3. Pour in the Pinot Noir wine, scraping the bottom of the skillet to deglaze and release any browned bits.
4. Add the chicken stock and bring the mixture to a gentle simmer. Reduce the liquid by half, about 10–12 minutes, to concentrate the flavors.

Step 4: Cook the Mushrooms

1. In a separate skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
2. Add the wild mushrooms and sauté for 5–7 minutes, stirring occasionally, until they are golden brown and tender. Season with smoked paprika (if using), salt, and black pepper.

Step 5: Combine and Simmer

1. Return the seared chicken breasts to the skillet with the reduced Pinot Noir sauce. Add the sautéed mushrooms, nestling them around the chicken.
2. Cover and simmer over low heat for 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F).
3. Stir in 1 tablespoon of butter to finish the sauce, adding a velvety texture.

Step 6: Garnish and Serve

1. Remove the skillet from heat and sprinkle the dish with fresh basil and parsley.
2. Serve immediately over mashed potatoes, pasta, or polenta, with extra sauce spooned on top.