Place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in thickness. Alternatively, if the chicken breasts are large, slice them horizontally to make thin cutlets. Sprinkle with salt and pepper.

Heat the olive oil and butter in a large heavy skillet over medium heat. Add the chicken breasts and cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add the green onions and apple brandy and cook for another minute until the chicken is cooked through and the mushrooms are tender.

Add cream and thyme; simmer until thickened.

Taste and adjust seasonings, as needed.

Serve with noodles or rice and garnish with any extra sliced green onion tops, thyme leaves, or chives.