Chop the vegetables and set it aside. Measure remaining ingredients and set them aside as well.
Preheat a large, 12-inch, skillet or a large Dutch oven over medium-high heat.
Melt butter and sear chicken on both sides until golden brown. Take it out and set aside.
Add onion, carrots, and celery to the pan and let them sear as well.
Once you got some golden color on the vegetables, add mushrooms and cook until mushrooms are softened.
Lower the heat to medium and sprinkle flour over the vegetables and stir to coat them evenly.
Pour in white wine while slowly stirring and mixing the vegetables.
Pour in chicken stock and add seasoning.
Nestle chicken back into the pan, cover, and cook on low heat for about 30 minutes. Chicken should reach 165° internal temperature. Make sure to take the temperature of the thickest piece of chicken.
Once chicken is done, pour in heavy whipping cream and gently mix it in. Bring everything to simmer and take off heat!