1. Sear the Chicken:

   • Season chicken supremes with salt and pepper.

   • Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.

   • Sear the chicken, skin-side down first, for 3–4 minutes per side, until golden brown.

   • Remove and set aside (they’ll finish cooking in the sauce).

2. Sauté the Mushrooms:

   • In the same pan, melt the remaining 1 tbsp butter.

   • Add chopped shallots and garlic, cook 1–2 mins until fragrant.

   • Add mushrooms and sauté until browned and softened (about 5–7 mins).

3. Deglaze and Simmer:

   • Pour in the white wine and let it reduce by half (2–3 mins).

   • Lower heat, stir in the cream and the cubed Val-Dieu cheese.

   • Stir gently until cheese melts into a smooth, creamy sauce.

4. Finish the Chicken:

   • Return the chicken to the pan, cover, and let simmer on low heat for 10–15 mins, until chicken is cooked through (internal temp: 165°F / 74°C).

5. Serve:

   • Plate with sauce and mushrooms spooned generously over the top.

   • Garnish with fresh thyme or chopped parsley.

🍽️ Serving Ideas:

• Creamy mashed potatoes

• Buttered noodles

• Roasted seasonal vegetables

• Crusty Belgian bread to mop up the sauce