Chicken in Mushroom Sauce

Basic Outline.

Boneless Chicken breasts
garlic clove
flour seasoned with salt and pepper
olive oil

Crimini (brown) mushrooms
chicken broth
heavy cream
fresh thyme

Slightly flatten chicken breast. Rub with garlic (
NOTE: used a microplane  to make a garlic paste), dipped in seasoned (salt and pepper) flour.  In heavy pan, heat oil and butter and brown chicken breasts on both sides.

When chicken is golden brown, remove from pan and set aside.   Add a little more  butter  and saute chopped shallots and minced garlic for about 30 to 40 seconds.   Add mushrooms.  When the mushrooms are cooked, sprinkle with a little flour and cook for two minutes.  Add chicken broth, simmer for a minute, add heavy cream.  Season with fresh chopped thyme.  Add the chicken back to the pan, cover and simmer on low until chicken is fully cooked about 10 to 15 minutes.   Sprinkle with fresh parsley and serve with mashed potatoes, rice or with noodles  tossed with a little butter, a minced garlic clove and lots of black pepper.