In a skillet, melt the stick of butter over medium heat.

Wash and dry the chicken breasts.

Season them with salt and pepper to taste.

Fry the chicken breasts in the melted butter until they are golden brown on both sides.

Remove the chicken from the skillet and set aside.

Sprinkle the cooked chicken with fresh thyme leaves.

In the same skillet, sauté the sliced mushrooms in the remaining butter until they are tender.

Return the chicken to the skillet with the mushrooms.

Pour the whipping cream over the chicken and mushrooms.

Cook the mixture over medium heat until the cream thickens and turns a golden brown color, stirring occasionally, for about 10-15 minutes.

Serve the creamy thyme chicken with mushrooms hot, accompanied by rice casserole and green bean casserole.