Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Mushroom Wine Sauce:

• 1 tablespoon unsalted butter
• 8 ounces (about 225 grams) mushrooms, sliced (button or cremini work well)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons heavy cream (optional, for a richer sauce)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts. Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove from the skillet and set aside.
2. Make the Mushroom Wine Sauce: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they're soft and browned, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.