Start by blending the milk, heavy cream, and chipotle pepper until all combined. Reserve.

Cut the chicken in half lengthwise so you get 4 thin chicken breast cutlets.

Season them generously with salt, pepper, and garlic powder.

Heat up a skillet on medium high heat. Add the oil, then the butter, then the chicken breasts. 

Cook until golden brown. About 2-3 minutes per side depending on the size of the breasts.

Take the chicken out of the pan and reserve. 

If needed, add more oil and butter to the pan. Cook the crimini mushrooms until browned, about 3 minutes on medium high heat.

If the pan is too hot lower the heat before adding the garlic to prevent it from burning. Add the garlic and cook until fragrant. About 1 minute.

Sprinkle the tablespoon of all purpose flour on the mushrooms and stir for 1 minute. Add more oil if needed. 

Lower the heat to low. Add the heavy cream/milk/chipotle mixture and stir scraping all the brown bits on the bottom of the pan.

Add the grated parmesan cheese and stir until it melts.

Add the chicken and all the juices left on the plate.

Optional: sprinkle with chopped cilantro or parsley and serve immediately.

The sauce will keep thickening even after turning the heat off. If it gets too thick add more heavy cream, milk, or chicken stock in increments of 1/4 cups until you like the consistency.