• Season both sides of the chicken breasts with salt and pepper.
• In a big frying pan, heat the olive oil on medium-high heat. Add the chicken breasts and cook each side for 6-8 minutes until nicely browned. Remove them from the pan and set them aside.
• In that same pan, melt the butter. Add the mushrooms and garlic, and cook them until the mushrooms are soft, which takes about 5 minutes.
• Now, pour in the white wine and chicken broth, making sure to scrape up any brown bits stuck to the bottom of the pan. Stir in the thyme and rosemary.
• Put the chicken breasts back into the pan and let them simmer in the sauce for 10-12 minutes or until they're fully cooked.
• Next, add the heavy cream and let the sauce cook for another 2-3 minutes until it thickens a bit.
• Serve your chicken with the sauce poured over the top. It's delicious with some broccoli, fried carrots, and maybe some garlic bread on the side.

NOTES

• You can skip the mushrooms if you want, but I like to include them in the sauce.
• Make sure there's enough room in the pan for the chicken and mushrooms to cook correctly. Don't overcrowd the pan.
• Try the sauce while it's cooking, and add more seasoning if you think it needs it.
• Let the chicken sit in the sauce for a bit to soak up all the delicious flavors.