Peel and finely chop garlic

Peel and finely dice shallot

Remove stems from mushrooms and wipe clean with a damp paper towel

Cut mushrooms across into thin slices

Remove leaves from thyme stems

Melt butter in a large skillet over medium high heat

Add the garlic and shallots and cook until tender, about 3 minutes

Stir in the mushrooms and thyme and cook until mushrooms give off their liquid and then liquid evaporates, about 7 minutes

Stir in wine and cook until absorbed, scraping up the browned bits from the bottom of the pan

Add the chicken broth and cream and bring to a boil

Boil until sauce reduces to desired consistency, about 4 minutes

Season to taste with salt and pepper.