Skillet Poppy Seed Chicken

Skillet Poppy Seed Chicken
1 Tbsp olive oil
3-4 boneless, skinless chicken breasts
salt and pepper to taste
2 Tbsp butter
1 small shallot, minced
1/2 pound fresh mushrooms, sliced
3 Tbsp flour
1/2 c dry white wine (you can omit and just add more broth)
1-1/2 cups chicken broth (or you can use homemade stock)
1 cup (8 ounces) sour cream
1 jar (2 ounces) diced pimientos, drained
Topping:
1/2 cup butter, melted
1-1/2 cups Panko crumbs
2 teaspoons poppy seeds
In a large cast iron skillet over medium high heat add olive oil. Season chicken breasts with garlic powder, salt and pepper. Cook in olive oil until well browned on each side and cook through. move to a plate and cover, To skillet, add butter and mushrooms. Saute mushrooms until tender. Add flour and stir around until starts to brown and makes a roux. Pour in broth and stir until thickened. Add sour cream and pimientos. slice and stir in chicken and any juices from the plate. Remove from heat. In a small bowl, combine the topping ingredients. Sprinkle over the chicken. Place skillet into oven and bake at 350° for 20-25 minutes or until heated through and topping is browned. Yield: 6 servings.