DREDGE: In a small bowl. Combine the garlic salt, onion powder, and white pepper. Sprinkle both sides of the chicken with this seasoning. Place the flour in a shallow baking dish along with a small pinch of salt. Shake the bowl or whisk to combine. Coat each piece of chicken in the flour; set chicken aside on a plate while you dredge the remaining pieces.

COOK: Place a large skillet over medium-high heat. Add 1 tablespoon of butter and oil to a skillet. Once the pan is hot and the butter has melted, add the chicken and cook about 4-5 minutes per side depending on the thickness of the chicken until golden and cooked. It should register 165ºF on a meat thermometer. Take the chicken out of the pan, place it on a plate, and set it aside for now.

SAUCE: While the chicken is cooking, combine the sugar, seasoning sauce, balsamic vinegar, and chicken stock in a small bowl; set aside for now. When the chicken is done, Add 2 tablespoon of butter to the pan and cook the mushrooms for 5-7 minutes or until the mushrooms turn golden and brown around the edges. Season the mushrooms with minced garlic, red pepper flakes, and fresh thyme for 30 seconds before adding the prepared sauce to the pan. Allow the sauce to come up to a simmer, use a wooden spoon to scrape anything that might be stuck to the pan. Then, lower the heat so that it just simmers, let cook for 3-6 minutes or until it reduces by half. When reduced, add the remaining tablespoon of butter to the skillet and gently stir until it melts into the sauce. Once combined, taste and adjust with salt as needed. Then, add the chicken back to the skillet, and allow it to simmer in the sauce for 1-2 minutes on the low setting. This will help thicken the sauce a bit further. Serve topped with parsley over pasta, with mashed potatoes/cauliflower, caulirice, or with fresh bread and a salad.