What To Do:
1. Chicken may arrive slightly frozen. Thaw as needed.
2. Prep Herbs and Chicken: Strip thyme leaves from stems and set aside (save a few leaves for garnish). Pat chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper.
3. Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and brown about 4 minutes on each side or until no longer pink in center. Transfer to a plate and keep warm.
4. Add Mushrooms and Herbs: Add 1 tablespoon oil and mushrooms to the drippings in the skillet and heat over medium-high heat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft (about 3 minutes). Add the garlic, parsley and thyme. Sauté until fragrant (about 1 minute).