1-Preheat oven to 375°F and position the rack in the top third for even baking.

2-Cut the 3 large chicken breasts in half lengthwise to make 6 thinner cutlets, then season both sides with salt and pepper to taste and dredge in flour, shaking off any excess.

3-Heat 1 tablespoon olive oil and 1 tablespoon of the divided butter in a skillet over medium-high heat, then cook the chicken in two batches for 3-4 minutes per side until lightly browned but not fully done, and transfer to a 9×13 inch casserole dish.

4-Add another 1 tablespoon butter to the skillet and cook the 8 ounces sliced cremini mushrooms until they’re seared and the moisture evaporates, about 5 minutes, then transfer them over and around the chicken in the dish.

5-In the same skillet, melt the remaining 2 tablespoons butter over medium heat, add the 2 tablespoons flour and 2 cloves minced garlic, and cook while stirring for 1 minute.

6-Pour in 1/2 cup dry sherry and whisk to scrape up browned bits, then slowly whisk in 1.5 cups heavy cream until smooth, and continue cooking and whisking until the sauce thickens slightly; season with salt and pepper to taste.

7-Pour the sauce over the chicken and mushrooms in the casserole dish, and top evenly with the 6 slices Muenster cheese.

8-Cover the dish with foil and bake on the top rack for 20 minutes.

9-Remove the foil and broil for a few minutes until the cheese is browned and bubbly, keeping a close eye to avoid burning.

10-Let the dish rest for a few minutes before serving to let the flavors settle.