Ingredients

• 2 boneless chicken breasts
• 1 teaspoon dried basil
• 1 teaspoon dried thyme, ground
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups mushrooms, sliced
• 1/2 teaspoon garlic, minced
• 1 tablespoon olive oil
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/4 cup parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Pound chicken breasts with a meat mallet to flaten.

2. Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.

3. In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.

4. Remove chicken from large saucepan to a plate.

5. Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.

6. Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.

7. Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.

8. Enjoy!