Chicken with Buttered Noodles

INGREDIENTS
4 boneless, skinless chicken breasts, pounded to even thickness
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces mushrooms, sliced
1 cup chicken broth
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
12 ounces noodles, cooked and buttered
Fresh parsley, chopped for garnish
Grated Parmesan cheese, for garnish
INSTRUCTIONS
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, melt butter over medium heat. Add mushrooms and cook until they begin to brown and release their juices, about 5 minutes.
Add garlic, thyme, and oregano, and cook for an additional 1-2 minutes, until fragrant.
Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and reduce the liquid by half, about 5 minutes.
Stir in heavy cream and bring to a simmer again. Cook until the sauce thickens slightly, about 3-4 minutes.
Return the chicken to the skillet and warm through in the sauce.
Serve the chicken over buttered noodles, garnished with fresh parsley and grated Parmesan cheese.