Rosemary Chicken with Portabella Mushrooms

6 large boneless skinless chicken breasts

1 stick butter, divided

2 T olive oil

20 oz package baby portabella mushrooms

2 cloves garlic, minced

1 cup rich chicken stock

2 t crushed rosemary

2 cup heavy cream

1 t cup flour

2 t salt

1 t pepper

2 t garlic powder

Slice each breast into 2 pieces, as if you were going to butterfly it, except cut all the way through.

Mix the seasoned flour ingredients together in a plastic storage bag.  I also pound each piece down with a meat mallet to a uniform thickness between 2 sheets of waxed paper.  

Slice each mushroom in half; set aside.

Heat 4 Ts of butter and olive oil in a large skillet ovver medium high heat.

Add about 3 breasts to the bag of flour and shake to coat.  Place in skillet and brown well on both sides.  Remove browed chicken from the pan and set aside.

Place the remaining butter in the skillet.  Add the mushrooms and garlic, sautéing over medium heat for about 5 minutes.

Pour the cup of stock and the rosemary and deglaze the pan.

Add the browned chicken back to the pan, cover, reduce heat and cook for 20 minutes.

Remove chicken and mushrooms from pan.  Add the cream and heat through over medium-low heat until the sauce is reduced by 25%.  This should only take bout 5 minutes after it begins to bubble.

Add chicken and mushrooms back to pan and heat through.  Spoon sauce over chicken and mushrooms to coat.