1tspcrushed rosemaryor 1 large bruised sprig fresh
lice each breast into 2 pieces, as if you were going to butterly it, except cut all the way through. If you don’t know how to butterfly meat, here is a good video:
Mix the seasoned flour ingredients together in a plastic storage bag (I find the cheap bags that require a twist tie to be perfect for this use). I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper. You don’t have to do this, but I find the chicken cooks more evenly and is very tender.
Slice each mushroom in half; set aside.
Heat 2 tbs of butter and the 1 tbs of olive oil in a large skillet over medium high heat.
Add about 3 breast portions to the bag of seasoned flour and shake to coat. Place in skillet and brown well on both sides. Depending on how large your pan is, you may have to do this in shifts. Remove browned chicken from the pan and set aside.
Place the remaining 2 tbs of butter in the skillet. Add the mushrooms and garlic, sauteeing over medium heat for about 5 minutes.
Pour the 1/2 cup of stock and the rosemary and deglaze the pan.
Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.
Remove chicken and mushrooms from pan. Add the cream and heat through over medium-low heat until the sauce is reduced by 25%. This should only take about 5 minutes after it begins to bubble.
Add chicken and mushrooms back to pan and heat through. Spoon sauce over chicken and mushrooms to coat.