Follow these steps for a dish that’s as rewarding to make as it is to eat:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4-5 minutes, until they’re soft and browned. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes to reduce slightly.
4. Reduce the heat to low, then stir in the heavy cream and thyme. Let the sauce simmer gently for about 5 minutes, allowing it to thicken. Adjust the seasoning with salt and pepper as needed.
5. Return the chicken to the skillet, spooning the sauce over the top. Simmer for an additional 5 minutes to marry the flavors.
6. Garnish with fresh parsley before serving.

Remember, cooking is an art, not a science. If your sauce feels too thick or thin, adjust with a little more broth or cream. This is how I learned from my abuela — by feel and taste, rather than strict measurements.