Directions: Heat the 2 T. olive oil and butter in a large skillet. Season the flour with salt and pepper. Dredge the chicken in the flour and place in the pan. Cook until golden on both sides. Remove the chicken from the pan and set aside. Add the 1 T. olive oil to the same pan with the mushrooms and garlic. saute briefly. Add the chopped thyme and diced tomatoes to the pan and bring to a simmer. Add the chicken back into the pan and cover. Cook for 5 minutes. Remove the cover and place a slice of Swiss cheese on each chicken breast. Cover and cook for an additional 2 minutes until cheese is melted.