Season the chicken with the salt and pepper.
Heat 1 1/2 tsp of oil in a large skillet over medium-high heat.
Add the chicken to the pan and cook until lightly browned, 3 minutes per side.
Transfer chicken to a plate.
Add the remaining 1 1/2 tsp of oil to the skillet.
Add the mushrooms and shallots and sauté, stirring frequently, until mushrooms begin to brown, 4 minutes.
Add the garlic and thyme and cook until fragrant, 45 seconds.
Reduce heat to medium low.
Add the Lucky Dog Cider, broth and mustard and bring to a simmer, scraping up browned bits on bottom of pan.
Add the chicken and any accumulated juices from the plate, cover and simmer until the chicken is cooked through, about 8 minutes.
Remove the lid and simmer uncovered until the sauce has reduced by half, about 5 minutes.
Serve and enjoy!