Mushroom Chicken with Brandy Sauce (No Heavy Cream!)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion (chopped)
• 2 cloves garlic (peeled and minced)
• 8 ounces mushrooms (sliced )
• 4 whole chicken breasts ((approximately 4 to 6 ounces) boneless and skinless sliced into cutlets pounded flat. (See Note Below))
• salt and pepper (to taste)
• 1 teaspoon paprika (dried ground)
• 1 teaspoon thyme (dried (or approximately 6-7 fresh sprigs))
• 1/4 cup brandy (We used E & J extra smooth VSOP brandy)
• 1 cup chicken broth (gluten-free)
• 1 teaspoon cornstarch (gluten-free)
• 2 tablespoons water
• 2 tablespoon butter (or plant based butter if lactose intolerant)
• flat parsley (optional to garnish (only because I did not have fresh thyme on hand))