Preheat your oven to 350F

Take your chicken out of the fridge for at least 30mins before cooking. Season with salt and pepper.

On a hot cast iron skillet, pour the olive oil and sear the chicken on all sides until golden brown.

Remove the chicken from the pan then put the butter in.

When the butter is bubbling (but not burnt), add the minced garlic followed by the sliced mushrooms. Let it cook on med-high heat until the water content of the mushrooms have evaporated. Lightly season with salt and pepper and stir occasionally.

Deglaze the pan with the white wine (or cider) and reduce it by half or until the alcohol has evaporated.

Add the seared chicken back into the pan then spoon the garlic, mushroom and butter over the chicken to coat it.

Put the pan inside your preheated oven and cook for 30mins.

Take the pan out of the oven, baste the chicken with the rendered juices and mushrooms then let it rest for 10-15 minutes.

Garnish with chopped parsley or chives. You can serve it on the pan itself.