Chicken with Port and Mushrooms

4 chicken breasts
– 200 g mushrooms (such as button mushrooms), sliced
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 200 ml Port wine
– 200 ml heavy cream
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper
– Fresh parsley, chopped (for garnish, optional)

#### Instructions
1. **Prepare the Chicken**:
– Season the chicken breasts with salt and pepper on both sides.

2. **Cook the Chicken**:

– Heat the olive oil and butter in a large skillet over medium heat.
– Add the chicken breasts and brown them for about 5-7 minutes on each side, until fully cooked.
– Remove the chicken from the skillet and keep warm.

3. **Cook the Vegetables**:
– In the same skillet, add the chopped onion and minced garlic. Sauté until they are soft and translucent.
– Add the sliced mushrooms and cook until they are browned and their moisture has evaporated.

4. **Deglaze with Port**:
– Pour the Port wine into the skillet and bring to a boil. Let it reduce by half to concentrate the flavors.

5. **Add the Cream**:
– Lower the heat and stir in the heavy cream. Mix well and let it simmer for a few minutes until the sauce thickens slightly.
– Season with salt and pepper to taste.

6. **Reheat the Chicken**:
– Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer for another 5 minutes to warm through and absorb the flavors.

7. **Serve**:
– Garnish with fresh chopped parsley if desired.
– Serve hot with rice, pasta, or vegetables of your choice.

### Serving Suggestions
This dish pairs perfectly with pilaf rice, fresh tagliatelle, or sautéed potatoes. For a complete meal, add a green salad or steamed vegetables.