Instructions: Directions: Pound the chicken breasts until they are thin cutlets. In a large saute pan, heat the butter and olive oil. Combine the thyme, basil, salt, pepper, and flour in a bowl and dredge each chicken breast. Place the chicken breasts in the pan and brown on both sides.

Remove from pan. To the same pan, add the butter and mushrooms and saute for 2 minutes until golden. Return the chicken to the pan and add the white wine and chicken stock. Bring to a simmer and cook for 1 minute. Add the heavy cream and cook for 1 minute. Serve the chicken and sauce over pasta and garnish with parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.