Preheat oven to 350 F.

Remove the fat from the chicken breasts.

Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.

Mix the bread crumbs and seasonings in a plastic bag.

Heat the olive oil and butter in a large heavy skillet.

Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.

Lay the chicken in the hot skillet, just to brown, do not overcook.

Remove the chicken to a oven-proof pan.

Brown the remaining pieces of chicken, layer in the over-proof pan.

Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.

Add the flour, whisk, stir to blend adding broth to make a smooth sauce.

Pour in the sliced mushrooms, just to moisten and heat slightly.

Pour sauce and mushrooms over the pan of browned chicken.

Cover tightly with aluminum foil and put in oven 1 hour.