Chicken Breasts Baked on Mushroom Caps

3 boneless, skinless chicken breasts
1/2 tsp dried thyme
Salt and ground black pepper, to taste
Mushrooms, enough to cover bottom of pan
1 1/2 tsp minced garlic
1 cup dry white wine
Olive Oil
1 cup chicken stock
1/4 to 1/2 cup heavy cream
1 Tbs minced fresh parsley

Preheat oven to 400°F. Rinse, dry and trim any excess fat from chicken. Slice mushrooms and place them covering the bottom of the pan. Sprinkle with minced garlic as well as salt and pepper. Pour white wine over mushrooms. Put chicken breasts on top of the chicken and brush lightly with the olive oil.

Bake, uncovered until the chicken skin turns golden brown, about 20 minutes. Watch the liquid level. Turn chicken and baste with the pan juices. Cook 10 to 20 minutes more after turning.

Remove chicken and mushrooms from pan and add some chicken stock, cream parsley, and maybe a thickener to create a sauce.

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