Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.

In one bowl, place the flour. In another, beat the eggs. In a third bowl, combine breadcrumbs, paprika, garlic powder, salt, and pepper.

Dredge each chicken breast first in the flour, then the beaten eggs, and finally the breadcrumb mixture, pressing gently to adhere.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Carefully place the breaded chicken breasts in the hot oil and fry for about 4-5 minutes per side, or until they are golden brown and cooked through.

Remove the chicken from the skillet and place them on paper towels to drain excess oil. Set aside.

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. Cook until the mushrooms are tender and the garlic is fragrant, about 5 minutes.

Pour in the heavy cream and chicken broth, stirring to combine. Add dried thyme, salt, and pepper. Simmer for about 5 minutes, allowing the sauce to thicken.

Return the fried chicken fillets to the skillet, spooning the creamy mushroom sauce over them. Let them simmer together for an additional 5 minutes.

Garnish with fresh parsley and serve hot. You can serve it with rice, mashed potatoes, or a side salad.