Start by seasoning the chicken breasts well with salt and pepper.
Heat olive oil over a medium heat in a flat bottomed pan.. Sauté the chicken for 12-15 mins. Try to only turn it once, but ensure it is cooked through. Move the chicken to a plate and cover to keep warm.
Add white wine to hot fry pan, and cook for 1 minute. Add shallot & garlic cloves and cook for 4 – 5 minutes until fragrant.
Add mushrooms to pan. Keep stirring regularly, cook for 5 – 6 minutes.
Add Dijon mustard, birch syrup and whipping cream. Stir until thickened, about 2 – 3 minutes.
Return chicken breasts to pan & coat with sauce. Heat for 1 minute to ensure chicken is warm.
Serve with mashed potatoes, rice or a seasonal vegetable