2 boneless chicken breasts
1 tsp. olive oil
1 tsp butter
1 Tbsp. butter
8 white mushrooms, thinly sliced
2 Tbsp. shallots, minced
1/2 tsp. dried thyme
1/2 cup cream
salt and pepper to taste
Remove any tendons from chicken breasts. Remove tenders and reserve for another use. Pound chicken breasts lightly so they’re fairly even. Heat 1 tsp. olive oil and 1 tsp. butter in a heavy skillet until butter is foamy (better if it ISN’T a non-stick skillet, but you can use one if that’s what you have.) Add chicken breasts and cook over medium heat until barely done, turning once, about 5 minutes a side. Remove chicken from pan and keep warm. Add the other Tbsp. of butter, the mushrooms and shallots and cook until mushrooms are tender, about 5 minutes. Add thyme and cook 1 minute. Increase heat to high and add cream, scraping the bottom of the pan to loosen any browned bits. Cook cream until it begins to thicken. Taste and add salt and pepper to taste. Return chicken and any juices that have collected on the plate to cream sauce and heat through, about 1 minute.
Very good served with mashed potatoes and steamed vegetables.
Honestly there is no reason why you couldn't also use boneless skinless chicken thighs, if you're a dark meat kind of person.