2 large (about 1 1/2 pounds) boneless skinless chicken breasts
salt & freshly ground black pepper
2 TBSP olive oil, divided
1 pound whole white button mushrooms, quartered
2 medium garlic cloves, minced
1/2 cup sherry cooking wine
1/2 cup heavy cream
DIRECTIONS
Pound the chicken breasts to an even thickness, about 1/2-inch thick then cut them in half so you have 4 equal size chicken breast pieces.
Pat the chicken dry with a paper towel then generously season the chicken all over with salt & pepper.
Heat 1 TBSP of the oil in a large saute pan over medium-high heat.
Add the chicken to the hot pan and cook until lightly browned on both sides, about 2 minutes per side, then transfer the browned chicken to a plate and set aside.
Keep the pan over medium-high heat and add the remaining 1 TBSP of oil to the pan then add the mushrooms to the pan and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Stir the garlic in with the mushrooms and cook until fragrant, about 10 seconds.
Pour in the sherry and cook until liquid has almost evaporated, about 2 minutes.
Stir in the heavy cream then return the chicken to the pan and reduce the heat to medium low.
Simmer the chicken in the cream sauce until cooked through, 4 to 5 more minutes. Season with salt & pepper to taste.
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