Creamy Tuscan Garlic Chicken with Mushrooms

1. Butterfly the chicken breasts.

2. Sprinkle the chicken with salt and pepper.

3. Place the chicken breasts between two sheets of plastic wrap and pound them flat with a meat mallet.

4. Combine all-purpose flour, breadcrumbs, and garlic powder in a shallow dish.

5. Dredge the chicken breasts in the flour mixture.

6. Heat butter and olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook until golden brown and cooked through, about 3-4 minutes per side.

7. Remove the chicken from the skillet and set aside.

8. In the same skillet, add mushrooms, shallot, garlic, bay leaf, and fresh thyme.

9. Cook for 5-7 minutes, or until mushrooms are softened. Add white wine and bring to a boil. Reduce heat and simmer for 2-3 minutes.

10. Pour in chicken stock and heavy cream. Simmer until thickened, about 5-7 minutes.

11. Return chicken to the skillet. Cover and simmer for 5 minutes, or until heated through.

12. Serve chicken over rice and garnish with fresh chopped parsley.