Preparation Steps

• Preheat the oven to 375°F. Add the flour, salt and pepper to a bowl and mix together. Lightly dredge each piece of chicken in the flour and shake off any excess.
• In a large skillet, melt the butter with the olive oil over medium heat.
• Add the chicken and sear for 2 to 3 minutes per side, until golden brown. The chicken does not need to be fully cooked. Remove the chicken from the skillet and set aside.
• Melt the butter in the same skillet over medium heat. Whisk the flour, salt and pepper and cook for 1 to 2 minutes to remove the raw flour taste.
• Add the onion and garlic to the skillet and sauté for 2 to 3 minutes until softened.
• Add the sliced mushrooms and dried thyme and cook for an additional 4 to 5 minutes until the mushrooms are tender and any liquid has evaporated.
• Gradually whisk in the chicken broth and whipping cream. Cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes. Remove from the heat.
• In a 9x13-inch baking dish, arrange the chicken breasts in a single layer.
• Pour the mushroom cream sauce over the top. Make sure the chicken is covered.
• Lay the slices of cheese over the sauce to cover.
• Bake for 25 to 30 minutes or until the chicken is cooked and reaches an internal temperature of 165°F and the cheese is bubbly and golden.
• Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley, if using and serve.