This quick dinner is perfect for a weeknight meal.
Heat the butter and 2 tablespoons olive oil in a large pot over medium-high heat. Dredge the chicken pieces in the flour, salt, and pepper. Cook the chicken until golden brown on all sides, about 5 minutes. Stir in the mushrooms and garlic and cook for another 2 minutes. Add in the wine and let reduce by half, about 2 minutes. Add in the chicken broth and thyme leaves. Bring to a boil and let simmer for about 20 minutes. Stir in the heavy cream and the cheese and stir on low heat until the cheese is melted and the cream is heated through.