Cup of Yum
1. Preheat the oven to 350ºF/180ºC

Prepare the chicken

1. Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
2. Use a large sharp knife, keep it parallel to the board, and cut sideways through the breast. (see the bulk of post for pictures)
3. Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
4. Use a meat mallet (or a heavy pan) to bash the plumper end down.
5. Add the flour to a shallow dish.¼ cup / 60 g all-purpose flour
6. Season the chicken fillets with salt and pepper on both sides, then coat them lightly in flour. (reserve 1 teaspoon of the flour)½ teaspoon kosher salt½ teaspoon black pepper

To cook the chicken

1. Heat the olive oil in a heavy skillet or frying pan over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoons olive oil1 tablespoon butter
2. Cook chicken for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

To make the topping

1. Add the butter to the pan the chicken was cooked in. Add the mushrooms. Toss them in the butter and let them cook untouched for 2-3 minutes.1 tablespoon butter5 oz / 150 g sliced mushrooms
2. Add in the chopped onion and dried thyme and cook for 3 minutes.1 small onion½ teaspoon dried thyme
3. Sprinkle in the reserved flour, salt, and pepper and stir to soak up the fats.1 teaspoon reserved flour¼ teaspoon salt¼ teaspoon pepper
4. Pour in the chicken broth and stir well; cook for 2-3 minutes until thickened.½ cup / 125 ml chicken broth
5. Place the chicken back into the pan and spoon the mushrooms over the top.
6. Sprinkle over the grated cheese and place the chicken in the oven for 5 minutes.½ cup / 50 g grated cheese
7. Garnish with parsley and serve.1 teaspoon fresh parsley