Step 1

Season the chicken breasts with salt and pepper on both sides.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook on both sides, about 6-8 minutes per side. Remove from the skillet and set aside.

Step 3

In the same skillet, melt the butter. Add the mushrooms and garlic, and cook until the mushrooms are so tender about 5 minutes.

Step 4

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the thyme and rosemary.

Step 5

Return the chicken breasts to the skillet and simmer in the sauce for 10-12 minutes, or until cooked through.

Step 6

Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce has thickened slightly. Serve your chicken with the sauce on top, I love to enjoy it with some Brocolie and some fried carrots. and sometimes some garlic bread.