Chicken with Mushrooms in Cream Sauce

Ingredients:

6 boneless chicken breasts

1/4 cup butter

2 Tablespoons olive oil

8 oz mushroom sliced

3/4 cups chicken broth

2 cups heavy cream

1/2 cup parmessan cheese

1 can (14 oz) artichoke hearts water packed

1 teaspoon fresh thyme

salt and a pepper

Season chicken breast with salt and pepper.  In a large pan heat half of the butter and oil, brown the chicken beast on each side, remove and set aside. Melt the remaining butter in a large saucepan over medium heat, add mushrooms and cook until brown and tender. Sprinkle flour over mushrooms cook and stir for 3 minutes until thickened.  Add the chicken breast back to the pan with the mushrooms stir in broth, cover and simmer until tender.  

Add in cream, parmesan cheese, artichokes and simmer until thickened.  Serve chicken over a bed of rice spooning sauce over breast with vegetables served on the side,