Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.

Sprinkle both sides of the sliced chicken breast with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper.

Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.

Add the seasoned chicken breasts. Cook for 4-5 minutes per side. (Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed) Once the chicken has cooked through, remove the chicken from the skillet to a plate or baking dish. (165°F internal temperature for chicken breast, or until the internal juices run clear)

Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Again stir with a wooden spoon or spatula, scraping the bits from the bottom of the skillet. (This may seem like a fair bit of oil, but remember mushrooms soak up a lot of the oil)

Keeping the heat at medium-high, add the sliced mushrooms. Stir continuously until the mushrooms are almost a dark golden brown.

Add 1 tablespoon of minced garlic to the mushrooms. Continue to stir constantly for another 1 minute. (It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter) Use a slotted spoon to remove the mushrooms to a bowl or plate.

Add the chicken broth to the skillet, keeping the heat at medium-high. Stir constantly to deglaze the skillet. Allow the chicken broth to cook down for about 1-2 minutes.

Lower the heat to medium. Add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir continuously for another 5-7 minutes or until the sauce has reduced and thickened.

Add the mushrooms back into the skillet. Stir to coat the mushrooms. Remove the skillet from the heat.

Add the chicken back to the skillet and spoon the sauce and mushrooms over the chicken. Garnish with freshly chopped parsley. Serve over rice or egg noodles.