• Salt and pepper both sides of the chicken breasts.
  salt,, black pepper,, 2 chicken breasts
  
• In a pan, melt the butter, take the foam off.
  2 Tbsp unsalted butter
• On medium heat and with melted butter fry the chicken breasts 3-4 minutes each side. (This is for color.)
  
• Transfer the chicken to an oven safe pan.
• Preheat the oven to 350F.
• Bake the chicken breast for 10 minutes.
  

For the sauce:

• In the same pan where you browned the chicken, add in chopped onions and fry for 5 minutes.
  1 onion,
  
• Add in the sliced mushrooms, then stir and fry for 5 minutes with onions.
  2 cups mushrooms,
  
• Stir in flour, then let it blend together for 2 minutes.
  2 Tbsp unbleached flour
  
• Pour in chicken stock and bring it to boil.
  150 ml chicken stock
  
• Add salt and pepper.
  salt,, black pepper,
• Stir in half and half, mix well.
  150 ml half and half
  
• On low heat let it sauté for 3 minutes.
• Add in a handful of chopped dill.
  1 handful dill,
  
• Put the chicken back into the pan with the sauce, then put a lid on the pan and let it sauté all together for 2 minutes
  
• When serving, you could cut the chicken breasts into slices and pour sauce on top. Enjoy!