1-First, prepare all ingredients: Wash the 3 large chicken breasts and cut them lengthwise into 6 thin cutlets, then season with salt and pepper to taste.

2-Second, dredge the chicken cutlets in flour to coat them lightly, setting the stage for a golden sear.

3-Third, heat a skillet over medium heat with olive oil and butter, then pan-fry the chicken until it’s golden brown on both sides, about 3-4 minutes per side.

4-Fourth, in the same skillet, sauté the 8 ounces of sliced cremini mushrooms until they’re tender, then place them over and around the chicken in a casserole dish.

5-Fifth, for the sauce, melt 4 tablespoons of butter in a pan, stir in 2 tablespoons of flour and 2 cloves of minced garlic, then add 1/2 cup of dry sherry and 1.5 cups of heavy or whipping cream. Cook until the mixture thickens slightly, seasoning with salt and pepper to taste.

6-Sixth, pour the sauce over the chicken and mushrooms in the casserole dish, top with 6 slices of Muenster cheese, cover with foil, and bake at 375°F for 20 minutes.

7-Final step: Remove the foil and broil briefly to brown the cheese, then let the dish rest for a few minutes before serving to allow flavors to meld. For adaptations, adjust ingredients like using vegan cheese for dairy-free versions.