Chicken with Rosemary and portabella mushrooms

3 boneless skinless chicken breasts
4 Tbsp butter
1 Tbsp olive oil
10 oz pkg baby portabella mushrooms
2 cloves minced garlic
1/2 c. chicken stock
1 tsp rosemary
1 c. heavy cream

Seasoned flour:
1 c. flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder

Pound each breast to uniform thickness.  I recommend cutting into equal size pieces as well so they fit into the pan without crowding.

Mix the season flour in plastic bag; slice mushrooms in half and set aside; heat 2 Tbsp butter and 1 Tbsp olive oil in a skillet over medium high heat; Coat chicken and then brown; set aside while you finish all the chicken.  Once all of the chicken has been browned use the same skillet and add remaining 2 Tbsp butter with mushrooms and garlic the last few minutes; add 1/2 c. chicken stock and rosemary to deglaze the pan;  add the chicken back into the pan and cook covered on medium low heat for about 20 minutes or until chicken is cooked through.  Remove chicken and mushrooms from the pan and add cream.  Heat through over medium low heat until the sauce reduces and thickens.  About 5 minutes after it starts to bubble.  Add chicken and mushrooms back into pan and spoon sauce over to coat.

Serve over noodles or mashed potatoes.