In a shallow bowl, mix the flour with a pinch of salt and black pepper. Press both sides of the chicken into the flour mixture until fully coated. Shake off any excess.
Heat the oil in a skillet over medium heat. Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside on a plate.
In the same pan (do not wipe it out!), add the sliced mushrooms. Sauté for 2–3minutes until browned. Add the minced garlic and cook for another 30 seconds until fragrant
Pour in the heavy cream and sprinkle in the thyme (or oregano), along with a pinch of salt and pepper. Stir gently and simmer for 1 minute, until the sauce thickens slightly.
Add the cooked chicken breast to the pan and let it simmer for 2 to 3 minutes (keep pouring the creamy mixture over the chicken).
Turn off the heat and serve immediately.
