Ingredients:
4 boneless, skinless chicken breasts 
1 tbsp olive oil 
1 tbsp butter 
1/2 cup chicken broth 
1 cup heavy cream 
1 cup sliced mushrooms 
2 cloves garlic, minced 
Salt and pepper, to taste 
Fresh parsley, chopped 
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil and butter over medium-high heat.
Cook the Chicken:
Once the oil and butter are hot, add the chicken breasts. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Mushroom Cream Sauce:
In the same skillet, add the sliced mushrooms and cook for about 3-4 minutes until softened and slightly golden.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Pour in the chicken broth and scrape up any bits stuck to the pan.
Stir in the heavy cream and simmer for about 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
Combine:
Return the chicken breasts to the skillet, spooning the mushroom sauce over the chicken. Let it simmer for 2-3 minutes to heat the chicken through.
Garnish with fresh parsley before serving.
Serve:
Serve your creamy chicken with mushrooms over pasta, rice, or mashed potatoes for a complete meal!