Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs (recipe in blog)

Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides.

Remove browned breast. Add additional olive oil and saute mushrooms and garlic.

Deglaze pan with wine.

Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.

Remove chicken from pan. Add cream and reduce sauce 50%.