Season chicken on both sides with salt, pepper, 1/2 the rosemary, and 1/2 the thyme. Heat the olive oil over medium-high heat in a 12-inch skillet. Add chicken to the hot oil and cook for 2 to 3 minutes until lightly browned on one side. Turn over and continue to cook until just done. Remove from skillet to a plate and cover.

Add mushrooms to skillet and cook stirring occasionally for about a minute. Cover and cook for an additional minute or two, until golden brown. Add a teaspoon or so of water if skillet looks to dry. Remove the lid and continue to cook, stirring often, until liquid has evaporated. Add garlic and cook for an additional minute or so, stirring once or twice.

Add flour to skillet, stirring to coat the flour. Stir in chicken broth, wine, and mustard. Cook and stir until it comes to a good simmer.

Add the chicken back in with any juices on the plate, add remaining herbs if using dried herbs, and continue to cook until sauce is slightly thickened. Remove skillet from heat. If using fresh herbs, add the remaining rosemary and thyme at this point.

Sprinkle with fresh parsley.

Note: If the sauce has not thickened to your liking when the chicken is done, remove chicken to the serving platter and continue to simmer the sauce, reducing to desired consistency. The sauce should be on the light side, with just a little body – a true sauce, not a gravy. It will continue to thicken as it cools.