1 TBS olive oil
3 TBS butter
1/2 lbs fresh shiitake mushrooms, wiped clean and minced
1/2 small onion, diced
2 cloves garlic, minced
2 TBS dry sherry (I also like cream sherry)
3 TBS fresh parsley, finely chopped
1/2 tsp fresh thyme, pulled from stem
salt and pepper
4 bone-in chicken breast halves
2 TBS fresh parsley, chopped

Preheat oven to 400 degrees.
Put oil and 2 TBS butter in a large skillet over medium high heat. Add mushroom and onion and saute for about 5 minutes. The mushrooms will release their liquid. Add garlic, sherry and salt and pepper. Stir.
Cook for 1 minute and remove from heat.

Pat chicken dry with a paper towel.
Cut a "pocket" by slitting the thicker end of the chicken with a sharp knife.
Stuff mushroom mixture evenly into the chicken breasts. Put chicken on a rimmed baking sheet.

Add the remaining butter in the skillet and heat until the butter melts. Brush butter over each chicken breast and salt and pepper.

Bake until cooked through, about 35 minutes. Let rest 5 minutes. Plate and sprinkle with parsley.