1️⃣ Season chicken breasts with salt and pepper to taste. 🧂

2️⃣ Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from the skillet and set aside. 🍳

3️⃣ In the same skillet, melt the butter over medium heat. Add sliced mushrooms and cook until they start to brown and release their juices, about 5 minutes. 🍄

4️⃣ Add flour, minced garlic, thyme, and oregano to the mushrooms. Cook for 1-2 minutes until fragrant and the flour is well incorporated. 🌾🧄

5️⃣ Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer and reduce the liquid by half, about 5 minutes. 🍗

6️⃣ Stir in the heavy cream and bring it to a simmer again. Let it cook until the sauce thickens slightly, about 3-4 minutes. 🥛

7️⃣ Return the cooked chicken to the skillet and warm it through in the creamy mushroom sauce. 🍗

8️⃣ Serve the chicken and mushroom sauce over buttered noodles. Garnish with fresh parsley and grated Parmesan cheese. 🌿🧀