CHICKEN
1 tablespoon butter
1 tablespoon olive oil
4 boneless, skinless chicken breasts
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1/2 cup flour
SAUCE
1 tablespoon butter
1 cup sliced button mushrooms
1/2 cup sliced Shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1/4 cup heavy cream
chopped parsley for garnish
Pound the chicken breasts to form thin cutlets. Combine the thyme, basil, salt, pepper, and flour in a mixing bowl and dredge each chicken breast in the flour mixture. Shake off any excess flour. In a large sauté pan, heat the butter and olive oil. Place the floured chicken breasts in the pan and brown on both sides. Remove the chicken from the pan and set aside.
To the same pan, add the butter and mushrooms and sauté for 2 minutes or until golden. Return the chicken to the pan and add the white wine and chicken stock. Bring to a simmer and cook for 1 minute. Add the heavy cream and cook for 1 minute more. Serve the chicken and sauce over pasta or rice and garnish with parsley.