For the Chicken:

• 4 tablespoons butter
• 8 ounces brown mushrooms (sliced)
• 4 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 4 chicken breasts (skinless and boneless)
• 1 pinch salt (to season)
• 1 pinch pepper (to season)
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup parmesan cheese (fresh grated)
• 1 tablespoon olive oil

For the Cream Sauce:

• 2 cloves garlic (large, minced or finely chopped)
• 1 tablespoon Dijon mustard
• 1–1/2 cups half and half (or use reduced fat cream or evaporated milk)
• 1/2 cup parmesan cheese (finely grated)
• 1 pinch salt (to your tastes)
• 1 pinch pepper (to your tastes)
• 1/2 teaspoon cornstarch (cornflour mixed with 2 teaspoons of water – optional for a thicker sauce)
• 2 tablespoons fresh parsley (chopped)