Chicken with Shallots and Mushrooms

4 boneless chicken breasts
4 shallots, sliced thinly lengthwise
8 oz mushrooms, sliced thinly
1/2 cup flour
1 T onion powder
1 T garlic powder
1/4 cayenne pepper
1/2 tsp fresh ground pepper
1 1/2 tsp salt
3 T extra virgin olive oil, divided
1/2 cup cooking sherry (or dry sherry)
1 cup crème fraîche (or heavy cream)

Instructions:
Preheat oven to 200 F
Slice chicken breasts in half into 8 cutlets (or slice crosswise into 1/4 inch slices) and pat dry
Combine all dry ingredients in shallow dish and whisk together
Dredge chicken in flour mixture and shake off excess
Heat 2 T oil in large nonstick skillet over medium heat
Add chicken to skillet and cook through (about 15 min)
Remove chicken from pan and cover with foil to keep warm in oven
Add 1 T oil to skillet
Cook shallots and mushrooms over medium heat until mushrooms release all water
Add sherry to pan and cook until almost completely reduced
Add crème fraîche
Cook until thickened slightly (2-3 min)
Season with kosher salt to taste
Return chicken to pan and toss together with sauce until thoroughly combined
Serve with salad and crusty bread