Add chicken to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to pot. Saute mushrooms for about 4 minutes till they start to brown then add the garlic and cook 1 more minute.
Carefully add Chicken stock a little at a time, scraping up all the browned bits that are at the bottom of the pan. Bruise the thyme by twisting it in the palm of our hand with your thumb. Add thyme to the mushroom/broth mixture in pot.
Add the chicken (meat side down) back to the pan. When it starts to boil, reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the cheese.
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. This may take 10 minutes. If you wish to skip this, you may thicken the sauce with about 1 tbsp instant flour mixed with 2 tbs water.
However, just letting it reduce will bring a much richer taste.
Add chicken back to pan and heat through on low for about 4 minutes.
May also be served over any pasta.
Serve along with some fresh roasted asparagus!
A truly joyous song was a big hit for Tommy Dorsey, but this version with words is done by the Mills Brothers.